Vegan Cheesy Risotto Recipe

Vegan cheesy risotto
LauriPatterson / Getty Images
  • Total: 50 mins
  • Prep: 25 mins
  • Cook: 25 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
453 Calories
9g Fat
76g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 453
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 684mg 30%
Total Carbohydrate 76g 28%
Dietary Fiber 4g 14%
Protein 11g
Calcium 129mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps to Make It

  1. Gather the ingredients.
  2. Bring the vegetable broth to a simmer in a small sauce pan over medium-low heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  1. Add salt and pepper to taste and serve immediately.


  • Nutritional yeast is what makes this risotto creamy without using any animal product—don't skip it!
  • Serve your risotto with a side dish such as summer squash, salad, kalamata olives, and crusty bread.
  • Sprinkle herbs, such as chopped parsley, tarragon, or chives, over the finished product for a little bit of eye appeal.

Recipe Variations

  • Incorporate vegetable mix-ins, such as asparagus, fresh peas or roasted grape tomatoes, to add texture to the dish.
  • If you don't want to use wine in the risotto, add extra vegetable stock to make up for the lost liquid.