Recipe: Vegan Risotto

I’m sure you all can tell that I’m an omnivore. But there are times when I’m just not in the mood for meat – but that won’t stop my craving for hearty comfort food. Enter this vegan risotto.

Traditional risotto has you using butter and garnishing with cheese, but I managed to create the same kind of savory, creamy experience without the use of any animal products at all. It’s so easy and delicious, I can’t stop myself from making risotto every time I’m feeling too “lazy” to really cook!



2 tbsp. olive oil
1 cup arborio rice
1/2 onion, small dice
4 cups hot vegetable broth
1 cup white wine
1/2 cup chopped asparagus (bite-sized), blanched
1 cup split or quartered mini heirloom tomatoes
salt to taste


1. On medium heat in a large saucepan, sauté onions in olive oil. When they begin to turn translucent, add rice and sauté until toasted.
2. Pour in 1 cup of the vegetable broth, stirring constantly until absorbed. Add the rest of the broth, a cup at a time, until rice is creamy and just at al dente.
3. Add wine and tomatoes, stirring gently until wine is absorbed and rice is soft.
4. Turn off heat, fold in asparagus, letting the residual heat re-warm the asparagus. Season to taste.

Serves four.

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