LunchDinnerMain Course

Vegan Risotto Primavera

Name: Vegan Risotto Primavera
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 1.5 cup Arborio rice; 0.5 cup dry white wine; 6 cup vegetable broth warm; 250 g asparagus trimmed and cut into 1-inch pieces; 1 cup frozen peas; 140 g spinach; 0.25 cup nutritional yeast; 2 tbsp vegan butter; 2 tbsp fresh parsley chopped (optional); 1 tsp salt; 0.5 tsp black pepper freshly ground

This vibrant vegan risotto is packed with fresh spring vegetables and creamy Arborio rice. It's a comforting yet light meal, perfect for a satisfying lunch or dinner. The nutritional yeast provides a cheesy flavor without dairy.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 503 kcal

VegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
1.5 cupArborio rice
0.5 cupdry white wine
6 cupvegetable broth, warm
250 gasparagus, trimmed and cut into 1-inch pieces
1 cupfrozen peas
140 gspinach
0.25 cupnutritional yeast
2 tbspvegan butter
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

ladle · large pot · wooden spoon

The method

Step by step

1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
Cook’s note: Using a wide pot helps the rice cook more evenly.
2
Add yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
3
Stir in garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
About 3 min
Cook’s note: Toasting the rice helps it absorb liquid more evenly and prevents it from becoming mushy.
5
Pour in dry white wine and stir until it is completely absorbed by the rice.
About 2 min
6
Begin adding warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next.
About 20 min
Cook’s note: Keeping the broth warm reduces the cooking time and helps maintain a consistent temperature.
7
After about 15 minutes of adding broth, stir in the asparagus and frozen peas.
8
Continue adding broth and stirring until the rice is creamy and al dente (tender with a slight bite in the center), about 5-10 more minutes.
About 10 min
Cook’s note: You might not need all the broth, or you might need a little more; adjust as needed.
9
Remove the pot from the heat. Stir in spinach, nutritional yeast, vegan butter, salt, and black pepper.
About 1 min
Cook’s note: The residual heat will wilt the spinach perfectly.
10
Cover the pot and let the risotto rest for 5 minutes.
About 5 min
Cook’s note: Resting allows the flavors to meld and the risotto to become even creamier.
11
Serve immediately, garnished with fresh parsley if desired.

Per serving

Nutrition

62%Score

Calories: 502.5kcal
Protein: 13.5g
Carbs: 76.9g
Fat: 14.5g
Fibre: 6.3g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover risotto in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop with a splash of vegetable broth or water to restore creaminess.