We’re carb people. What can we say? And risotto is about the fanciest meal you can make that’s secretly really easy.
This 8-ingredient vegan risotto is beautifully rich in flavor thanks to miso, white wine, and vegan parmesan cheese. And it’s beaming with fresh spring vegetables in every bite! Make it for yourself and enjoy leftovers throughout the week, or wow dinner guests. Let us show you how it’s done!
History of Risotto
Risotto is a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created.
Our plant-based version is not traditional but is dairy-free and equally delicious!
How to Make Vegan Risotto
This risotto is dairy-free thanks to olive oil and vegan parmesan cheese. Miso paste lends a beautiful umami flavor that permeates the dish, while white wine brings a pop of brightness. The bold flavors will make you forget there’s no butter or cheese included.
If you’re new to miso, be sure to check out our Miso 101 Guide to learn about the different types, health benefits, and more.
For a fun spring feeling and pop of color, we leaned into the season by including asparagus and peas. We added mushrooms for a hearty texture, boost of B vitamins, and other health perks. And garlic permeates the dish with flavor.
Top with vegan parmesan cheese for a cheesy, salty garnish.
We hope you LOVE this vegan risotto! It’s:
Creamy
Comforting
Savory
Light
& Umami-filled
It’s perfect for meal prep because it keeps and reheats well, but it’s also fancy enough to impress dinner guests. It works well as an entrée or side, especially paired with our Best Vegan Meatballs, Grilled Romaine Caesar Salad with Herbed White Beans, or Cashew-Crusted Cauliflower Steak.
More Vegan Risotto Recipes
- Caramelized Shiitake Mushroom Risotto
- Mushroom and Leek Risotto (Vegan + GF)
- Creamy Vegetable Risotto (30 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vegan Risotto with Miso and Spring Vegetables
Ingredients
MISO BROTH
- 5 cups water, divided
- 4 Tbsp chickpea miso paste (regular soy miso works as well, yellow or white is best here)
RICE & VEGGIES
- 2 Tbsp olive oil, divided
- 1/2 bunch asparagus, cut into 1/2-inch segments on a bias/diagonal
- 1 cup shiitake mushrooms, sliced
- 1 pinch each sea salt and black pepper
- 6 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional // or sub vegetable broth)
- 1/2 cup frozen peas
FOR SERVING optional
- 1/4 cup vegan parmesan cheese
Instructions
- MISO BROTH: In a medium saucepan, bring water to a simmer over medium heat. Once simmering, reduce heat to low to keep warm.
- While waiting for the water to simmer, add miso to a small mixing bowl and scoop out ~1 cup (240 ml) of water from the saucepan. Add to the miso and whisk/stir until mostly dissolved (this allows the miso to fully blend with the water and not clump). Add the miso mixture to the pot of simmering water and stir to dissolve the miso fully. This creates your miso broth.
- RISOTTO: Heat a large rimmed skillet over medium-high heat and add 1 Tbsp (15 ml) olive oil (amount as original recipe is written // adjust if altering batch size). Add the asparagus and cook for about 5 minutes, stirring occasionally, or until somewhat browned and caramelized. Add the mushrooms and sauté for ~2 minutes, or until tender. Season with a pinch each of salt and pepper and transfer to a bowl. Set aside for later.
- Heat the same large skillet over medium-low heat. Add remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and garlic. Sauté for 1 minute until fragrant.
- Add arborio rice and cook for 1 minute, stirring occasionally to coat.
- Optionally, add dry white wine (or vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
- Using a ladle, add warmed miso broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
- Continue to add miso broth, stirring to incorporate, until the rice is al dente — cooked through but still has a slight bite. You may not need all of the miso broth. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering batch size).
- Once the rice is al dente, turn heat as low as possible and add in peas, along with the cooked asparagus and mushrooms from earlier (option to reserve a few for serving). Stir until well combined, testing a bite to ensure peas are warmed through.
- Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or some vegan parmesan cheese to enhance the cheesiness.
- To serve, divide between serving bowls, top with any remaining asparagus and mushrooms, and garnish with vegan parmesan cheese.
- Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.
Stephanie says
I made this….again. love it! I made a 6-serving batch so I could send family home with lunch for tomorrow! The dish was enjoyed by all diners, including a finicky 5-year old! I’ve got this recipe on repeat! Yum! Keep doing what you’re doing!👍
Whoop! We’re so glad everyone enjoyed it. Thank you for sharing, Stephanie! xo
Anna S says
Made this with quinoa (sadly found a bug in my bag of Arborio rice so it was time to pivot!) and it was delicious! Cooked the quinoa according to its own instructions, in the miso broth+wine. Cooked down the remaining miso broth (left over after quinoa was done) with vegan parm (MB recipe) to make a light Alfredo type sauce. Probably tripled the veggies and garlic in mine – added baby broccolini too. Next time might do seared baby tomatoes as well. Super delicious!!
What a great idea, Anna! Thanks so much for sharing!
Geo says
You should probably change the recipe too, add exactly how much miso water you’re adding to the rice. Why boil 5 cups of you’re not going to use it all. And the way it’s worded in the recipe, it’s very easy to add ask the miso water even if not needed to the rice, drowning it
Hi Geo, this is a typical way to cook risotto! Depending on many variables you may or may not need all of the miso broth. Any leftover broth can be kept refrigerated and used to loosen any leftover risotto!
Deb says
Loved this risotto recipe! Mahalo!
Yay! Thanks for the great review, Deb!
Kay says
This sounds like it’s going to be a very tasty dish! I do not have fresh shiitake mushrooms on hand. How much dried shiitake mushrooms should I use in place of fresh shiitake mushrooms?
Hi Kay, we haven’t tried with dried mushrooms, but if you want to try it, we’d suggest rehydrating them first and then measuring out 1 cup.
Danielle G says
Could I sub the Arborio rice for Farro?
Hi Danielle! We haven’t tried that and aren’t sure if the texture will be right, but it sounds yummy! Let us know how it goes if you give it a try.
Brittney says
Truly enjoyed this comforting meal! Other than needing to be at the stove stirring for 20min, it’s very easy and quick. The vegan parm is a delicious addition. Will definitely make this again soon!
We’re so glad you enjoyed it, Brittney! Thank you for sharing! xo
Shelby Reyes says
This was so flavorful and easy to make. I cannot wait to make it again and experiment with different veggies and proteins.
We’re so glad you enjoyed it, Shelby! Thank you so much for the lovely review! xo
Kay says
Really easy, foolproof recipe! I used what veggies I had on hand (broccolini, peas and mushroom) and it turned out great. Will be adding this one to the rotation!
Lovely! Thank you so much for sharing, Kay! xo
melinda says
I made this last week and it turned out really well. I added golden mountain sauce for a bit more unami. I’m making a triple batch right now as meal prep.
Wonderful! Thank you for sharing, Melinda! xo
Jessie says
Love this recipe! We added bok choy instead of mushrooms and added at the end. Also used a little bit of white wine vinegar in place of wine to deglaze and added some lemon juice to the asparagus. We’ve doubled the recipe twice and made it twice this month! Also used shallot instead of garlic.
Woohoo! Love your modifications, Jessie! Thanks so much for sharing! xo
Kelli says
I made this tonight and it was simply amazing! I added almost double the vegetables and it was perfect. The combo of the miso, wine, and garlic flavored the risotto and vegetables wonderfully. Thanks for the clear instructions because, believe it or not, I’d never had risotto before and wasn’t sure what the finished dish should look like. A keeper for sure.
Woohoo! Thanks for the lovely review, Kelli. We’re so happy you enjoyed! xo
Beth says
I made this last night, only leaving out the mushrooms because I don’t like them. It was my first time ever making risotto. It was absolutely delicious and I will make it again! Thank you so much for the wonderful recipes!
Yay! We’re so glad you enjoyed it, Beth. Thanks so much for the lovely review! xo
Rachel H says
Made this with veggie broth as I didn’t have miso. Also added red pepper flakes, thyme, and a splash of lemon juice. So yummy! Thank you!
Great! Thanks for sharing, Rachel! xo
Jenn says
This was excellent, a lovely flavorful dish to welcome spring. I added a large chopped shallot in before the asparagus, and I tossed the shiitake stems in with the broth for extra mushroom flavor. Definitely agree with the other commenters who said it took longer to cook the rice to al dente; mine took 40-45 minutes, but perhaps the heat on my pan was too low. Thanks for another winner, I’ll absolutely be making this again.
Lovely! Thanks for sharing, Jenn!
Rachael T says
The miso broth risotto is a brilliant idea! I used carrots and bell peppers and just roasted them in the oven so I didn’t need to make another store trip. Thanks for the recipe!
Lovely! Thanks for sharing, Rachael! Glad you like it!
Molly says
Risotto with miso broth! What a great idea. This was delicious! Thanks for the recipe.
We’re so glad you enjoyed it, Molly! Thanks so much for sharing!
Jeremy says
Consider swapping in edamame for the peas to boost the protein content. Crumbled nori also makes for a nice topping if you have any available.
Great idea! Thanks for sharing, Jeremy!
Nina says
This was so delicious! We didn’t have mushrooms so we substituted onions and it came out great. We loved the umami flavor and the texture. Thanks for so many great recipes.
Great! Thanks so much for sharing, Nina! xo
Ellie says
Really delicious! And I even forgot the peas!
We’re so glad you enjoyed it even without the peas! Thanks for sharing, Ellie! xo
Sylvia Gillett says
My husband and I made this last night and it turned out really well. Thank you for a delicious vegan dish. I think it would be enhanced with a sprinkle of black sesame seeds and dried seaweed. Paired nicely with a dry white wine.
We’re so glad you both enjoyed it, Sylvia! Love your addition ideas too. Thanks so much for sharing! xo
Katie says
This was delicious! The miso broth really made it shine. We added some bok choy and leeks, but otherwise followed the recipe exactly and it was very simple to make. Perfect served with salmon and a drizzle of lemon on top!
We’re so glad you enjoyed it, Katie! Thanks so much for the lovely review! xo
Meghan M says
my first time making risotto! I loved it, the miso broth plus the peas, asparagus, and mushrooms were such a great combo. i was a little confused about when to keep adding the broth and how much to use in total but i went with the flow and it turned out great.
Great to hear, Meghan! Thanks for sharing. xoxo
Sarah says
Hi! This looks delicious. Could this recipe be adapted for the InstantPot?
Hmm, perhaps! But adding the broth a little at a time helps prevent the rice from becoming mushy so we fear the texture would be off. Let us know if you give it a try!
Jordan says
Made this recipe as-is and loved it! We were so excited for a recipe with vibrant spring flavors!
Aw, yay! We’re so glad you enjoyed it, Jordan. Thanks so much for the lovely review! xo
Lola says
Loved the miso broth in this! It was delicious and easy to make.
We’re so glad you enjoyed it! Thanks for sharing, Lola! xo
Chris says
Came out great. Took all of my miso broth and probably 25 minutes but it’s SUPER creamy and the rice didn’t get gummy at all. Very rich and delicious. I only wish I had opted to add the white wine cause wine makes everything better, but it was still fantastic without it. Also this was my first time making a risotto and I feel like I leveled up my cooking. Wife loved it!
Thanks for this great recipe :)
Wow! Love to hear it, Chris! Thanks for sharing as always!
Amy P says
Made this for dinner last week and it was so delicious. I made mine with green lentils as I didn’t have Arborio rice. Next time, I will get the rice! Lentils gave it a different flavor than expected. Regardless, it was delicious and lasted for 2 days (3 extra meals for myself and husband).
A must try.
Lovely! Thanks for sharing, Amy!
Jasmine says
A delicious, simple to follow recipe! I used vegetable broth in place of white wine and a light sprinkle of parmesan on top. Very flavorful, my husband enjoyed as well.
Whoop! Thanks, Jasmine!
Kinara says
Fantastic! So creamy without any dairy! I used the white wine and all the miso, but still needed a touch more water to get the rice al dente.
Yay!! Thanks for sharing, Kinara!
AJ says
Another winner!
Simple, yet tasty.
I used white miso, water instead of oil and vegetable broth instead of wine. Also, I used brown rice and it worked well! No asparagus on hand but added in more peas and mushrooms.
Did not use all the miso broth I prepped, so will use that for another meal this weekend.
Thanks for another great recipe!
Oh that’s so good to know brown rice worked, too! Thanks for sharing, AJ!
Ambra says
This had so much umami! so good! thanks for sharing
Wonderful! Thanks for sharing, Ambra!
Kavya says
Hi!! I love your regular Risotto and can’t wait to try this veggie packed version out. I only have red miso paste on hand … could I use a lesser quantity of that and achieve a similar flavor?
Thank you!!
Hmm, if you enjoy the flavor of red miso I’d say go for it! In the times I’ve tried it it hasn’t been preferred over yellow / white/ or chickpea. Let us know how it goes!
Jac says
How was it with the red miso?? I have that on hand too and was super curious!
Laura says
This looks amazing! Any recommendation of what veg I could sub in for mushrooms? I hate mushrooms, haha!
Any other spring veggies or just double up on the ones we recommend!
Rachel says
I made this last night and thought it was easy and really delicious. I used almost all of the miso broth and it did take at least thirty minutes of stirring before the rice was ready. Otherwise, everything worked great as directed!
So lovely! Thanks for sharing, Rachel!!
Sarah says
What would you recommend in place of mushrooms?
I’d say just more of the other ingredients or another veggie of choice, such as bell peppers?
Dana says
Just made this tonight! So delicious. I only had a small amount of rice on hand so I actually cut the recipe in half but kept the veg pretty much the same and it worked perfectly. I only had white mushrooms and broccolini on hand so I subbed those for shiitake and asparagus but everything else was the same. Used the wine and cheese option- so good! Love that I finally found another recipe for chickpea miso paste. Very easy recipe and I’ve never made risotto before! Wishing I had leftovers now :(
So amazing! Thanks for sharing, Dana!!
Morgan E. says
this looks soo delicious and comforting! I love anything with miso! Would this recipe work with brown rice?
It should, but we haven’t tried it and definitely recommend arborio for best texture. Brown rice will likely be gummy and take far longer to cook. But if you try let us know how it goes!
Wendy Pedersen says
I’m looking forward to trying this! Would it work with oat groats?
Unfortunately I don’t think that would work. But if you try another grain besides arborio let us know how it goes!