Vegan Cheesy Risotto Recipe

This creamy risotto is a gluten-free take on Macaroni and Cheese. © 2008 Ashley Skabar, licensed to About.com, Inc.
    50 mins
Ratings

This creamy, dairy-free risotto, is the perfect winter staple. The one-pot dish won't clutter up your kitchen and it's quick to make as well. As risotto is versatile, see our cooking tips after the recipe for ways to make this recipe your own. Great for both dairy-free kids and adults, try this with additional veggies, or switch the small bunch of spinach for broccoli for a nutritional boost! In less than 30 minutes, this vegan risotto will be on the table.

What You'll Need

  • 3 1/2 cups vegetable broth
  • 2 tablespoons olive oil, divided
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 1/2 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 4 ounces baby spinach, stems removed
  • 1/2 cup nutritional yeast
  • 1 tablespoon dairy-free soy margarine
  • Salt and black pepper, to taste

How to Make It

1. Bring the vegetable broth to a simmer in a small sauce pan over medium-low heat.

2. In a heavy-bottomed saucepan over medium heat, heat 1 tablespoon of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes.

3. Add the remaining 1 tablespoon of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes.

Add the wine, stirring constantly, until all of the liquid is completely absorbed.

4. Ladle 3/4 cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Continue to add the broth in 3/4-cup increments, allowing the liquid to be absorbed before each addition, until the rice is translucent around the edges but still solid in the middle and the rice is a creamy consistency, about 20 minutes.

5. Add the spinach and cook for just about 2 to 3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the nutritional yeast and dairy-free soy margarine until well combined.

6. Add salt and pepper to taste and serve immediately.

Cooking Tips and Ingredient Substitutions

It isn't enough to say you're making risotto. Make it your own by adding a signature taste to the dish. Some ways to make your risotto memorable include:

  • Using herbs for garnish, such as parsley, tarragon or chives
  • Incorporating mix-ins to add texture like veggies such as asparagus, fresh peas or roasted grape tomatoes
  • Serving your risotto with a side dish such as summer squash, salad or kalamata olives, and crusty bread