Vegan Risotto Primavera
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
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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 (2.5 cm) 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
- 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
Store leftover risotto in an airtight container in the refrigerator.
Gently reheat on the stovetop with a splash of vegetable broth or water to restore creaminess.
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