13 Creamy Vegan Risotto Recipes That Taste Like Pure Comfort (No Dairy Needed!)

There’s just something cozy and magical about risotto, right? That creamy, dreamy texture feels like a hug in a bowl—but who says you need dairy to get it right? I’ve rounded up my favorite vegan risotto recipes that are just as comforting, rich, and packed with flavor. Whether you’re into mushrooms, pumpkin, or lemony greens, there’s something here for every vibe.

Vegan Risotto Recipes

1. Classic Vegan Mushroom Risotto

Why You’ll Love It

There’s something deeply comforting about a bowl of mushroom risotto. It’s creamy, rich, and earthy—but made completely vegan with no compromise on flavor. I make this dish when I want something hearty but still elegant. The mushrooms bring umami depth, and the arborio rice delivers that signature velvety texture. Whether you’re cooking for a dinner party or a cozy night in, this risotto always feels like a warm hug in a bowl.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups cremini or baby bella mushrooms, sliced
• ½ cup dry white wine (optional)
• 4 cups warm vegetable broth (kept on low heat)
• 2 tbsp nutritional yeast
• 1 tbsp vegan butter or olive oil
• Salt and pepper, to taste
• Fresh parsley or thyme, for garnish

Instructions

1. Sauté the aromatics:
   Heat olive oil in a large saucepan over medium heat. Add onions and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for another minute.
2. Cook the mushrooms:
   Add sliced mushrooms and cook for 6–8 minutes until browned and tender. Season lightly with salt and pepper. Remove a few for topping, if desired.
3. Toast the rice:
   Add arborio rice and stir for 1–2 minutes until the grains are lightly toasted. Pour in the wine (if using), stirring constantly until absorbed.
4. Add broth gradually:
   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously and waiting until the liquid is mostly absorbed before adding more. This process takes 20–25 minutes. The rice should be tender with a creamy texture.
5. Finish and serve:
   Stir in nutritional yeast and vegan butter for extra richness. Adjust salt and pepper. Serve warm, garnished with reserved mushrooms and fresh herbs.

Pro Tip

For an extra boost of umami, stir in a teaspoon of white miso or a splash of tamari during the final few minutes.

2. Butternut Squash Risotto

Why You’ll Love It

This is my ultimate fall favorite. Butternut squash brings a natural sweetness and buttery texture that turns a simple risotto into something truly special. I love making this when the air starts to get chilly—it’s golden, creamy, and feels like autumn in every bite. The squash practically melts into the rice, giving the dish a luscious richness without any dairy.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 cups butternut squash, peeled and diced
• ½ cup dry white wine (optional)
• 4–5 cups warm vegetable broth
• 2 tbsp nutritional yeast
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and pepper, to taste
• Chopped sage or vegan parmesan, for garnish

Instructions

1. Prep the squash:
   Steam or roast the diced squash until tender (about 15 minutes if steaming). Mash half and leave the rest in chunks for texture.
2. Sauté aromatics:
   In a large pan, heat olive oil and sauté onions until soft, then add garlic and cook for 1 minute.
3. Add rice & wine:
   Stir in arborio rice and cook for 1–2 minutes. Pour in the wine and stir until mostly absorbed.
4. Slowly add broth:
   Add broth one ladle at a time, stirring gently and letting each addition absorb before the next. After about 15 minutes, stir in the mashed squash and thyme.
5. Finish:
   Continue adding broth until rice is tender. Fold in the reserved squash cubes and nutritional yeast. Adjust salt and pepper, garnish with sage or vegan cheese, and serve warm.

Pro Tip

Roast the squash with a pinch of cinnamon before adding—it adds a subtle depth of flavor that’s irresistible.

3. Lemon Asparagus Risotto

Why You’ll Love It

When spring hits, this is my risotto of choice. Lemon and asparagus bring a refreshing brightness that balances beautifully with the creamy rice. It’s light, zesty, and satisfying. Plus, it’s such a great way to use fresh asparagus in season.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, trimmed and chopped
• Zest and juice of 1 lemon
• 4–5 cups vegetable broth
• 2 tbsp nutritional yeast
• Salt and pepper, to taste
• Vegan parmesan or fresh parsley, optional

Instructions

1. Blanch the asparagus:
   Bring a pot of water to a boil and cook chopped asparagus for 2–3 minutes. Drain and set aside.
2. Sauté base:
   In a pan, heat oil and cook shallots until translucent. Add garlic and rice, cooking for 2 minutes.
3. Add broth:
   Pour in broth one ladle at a time, stirring until absorbed. This takes 20–25 minutes. Keep the broth warm.
4. Add asparagus & lemon:
   Once rice is tender, stir in the asparagus, lemon zest and juice, and nutritional yeast. Season to taste.

Pro Tip

For a little creaminess without adding fat, blend half the cooked asparagus with a splash of broth and stir it in before serving.

4. Creamy Tomato Basil Risotto

Why You’ll Love It

This risotto is like marrying a tomato basil pasta with creamy arborio rice, and it works. It’s bright, tangy, and deeply satisfying. I make this when I want something a little different but still comforting. The tomato adds a zingy contrast to the richness of the rice.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• ¼ cup sun-dried tomatoes, chopped
• ½ cup tomato purée or crushed tomatoes
• 4 cups veggie broth
• 2 tbsp nutritional yeast
• ½ cup chopped fresh basil
• Salt and pepper to taste

Instructions

1. Sauté aromatics:
   Heat oil in a pan and cook onions until soft. Add garlic, cherry tomatoes, and sun-dried tomatoes; cook 5–6 minutes.
2. Toast the rice:
   Stir in arborio rice and toast for 2 minutes. Add the tomato purée and cook until absorbed.
3. Add broth:
   Add broth in batches, stirring as you go, until rice is tender and creamy.
4. Finish with basil:
   Stir in nutritional yeast and basil, adjust seasoning, and serve with extra basil on top.

Pro Tip

Chop a few sun-dried tomatoes super fine and sprinkle them on top just before serving for a bold flavor hit.

5. Spinach & Garlic Risotto

Why You’ll Love It

This one is my weeknight go-to when I want something green and garlicky. It’s packed with sautéed spinach, creamy rice, and a garlicky finish that hits all the right notes. It’s simple, but oh-so-satisfying.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 5 cups baby spinach, chopped
• 4 cups veggie broth
• 2 tbsp nutritional yeast
• Salt and pepper
• Squeeze of lemon juice (optional)

Instructions

1. Cook aromatics:
   Heat oil in a saucepan. Sauté the onion until translucent. Add garlic and cook another minute.
2. Add rice & broth:
   Stir in rice, toast lightly, then begin adding warm broth gradually, stirring throughout.
3. Add spinach:
   When rice is nearly cooked, stir in spinach. It will wilt down quickly.
4. Finish:
   Add nutritional yeast, lemon juice, and adjust seasoning. Serve warm.

Pro Tip

Add a splash of unsweetened almond milk at the end for an ultra-silky finish.

Absolutely! Let’s continue with the remaining vegan risotto recipes (6 to 13), keeping the same detailed, first-person tone and format you’ve requested.

6. Pea & Mint Risotto

Why You’ll Love It

When I need something light, refreshing, and quick to make, this Pea & Mint Risotto is my savior. The sweetness of green peas combined with the brightness of fresh mint creates a beautiful spring or summer risotto. It’s vibrant in color and flavor—comforting, yet not heavy.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small leek or onion, chopped
• 2 garlic cloves, minced
• 1 cup fresh or frozen peas
• ½ cup dry white wine (optional)
• 4–5 cups vegetable broth, warmed
• 2 tbsp nutritional yeast
• 1 tbsp chopped fresh mint (plus more for garnish)
• Salt and pepper to taste
• Lemon zest (optional)

Instructions

1. Sauté aromatics:
   Heat olive oil in a saucepan. Add leeks/onions and sauté for 3–4 minutes, then stir in garlic and cook for another minute.
2. Add rice and wine:
   Stir in arborio rice and toast for a minute. Add wine if using and cook until it’s mostly absorbed.
3. Add broth and peas:
   Begin adding the warm broth gradually, stirring constantly. After about 10 minutes, stir in the peas.
4. Finish and serve:
   Once rice is creamy and tender, fold in nutritional yeast, mint, and lemon zest. Season with salt and pepper. Garnish with more mint.

Pro Tip

For an extra silky texture, purée half the peas with a splash of broth and stir it in at the end.

7. Vegan Truffle Mushroom Risotto

Why You’ll Love It

This dish is elegance in a bowl. I pull this out for special occasions or dinner parties, and people always assume it’s restaurant-made. The wild mushrooms add rich umami flavor, and the truffle oil gives it that gourmet touch. It’s luxurious yet totally dairy-free.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 shallot, minced
• 3 garlic cloves, minced
• 2 cups wild mushrooms (shiitake, oyster, etc.), sliced
• ½ cup white wine (optional)
• 4–5 cups warm vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp vegan butter
• Truffle oil (to finish)
• Salt and pepper to taste
• Chopped parsley (optional)

Instructions

1. Sauté mushrooms:
   In a skillet, heat a little oil and sauté mushrooms until golden. Set aside a few for garnish.
2. Build the base:
   In a saucepan, heat olive oil and cook shallots until soft. Add garlic and cook for 1 minute, then stir in the rice.
3. Add wine and broth:
   Deglaze with wine (optional). Begin adding broth one ladle at a time, stirring continuously.
4. Finish and flavor:
   Once rice is tender and creamy, fold in mushrooms, nutritional yeast, and vegan butter. Drizzle with truffle oil before serving.

Pro Tip

A little truffle oil goes a long way—just a few drops before serving will do the trick.

8. Pumpkin Sage Risotto

Why You’ll Love It

Pumpkin and sage are a dream team. This is one of my favorite risottos for cozy nights or holiday meals. It’s creamy, aromatic, and has that perfect savory-sweet balance. You’ll never believe something this decadent is fully vegan!

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup canned pumpkin purée
• 1 tsp chopped fresh sage
• ½ cup dry white wine (optional)
• 4–5 cups vegetable broth
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Pumpkin seeds (optional garnish)

Instructions

1. Sauté aromatics:
   In a pan, heat oil and cook onions until soft. Add garlic and sage, and sauté another minute.
2. Add rice and deglaze:
   Stir in rice and toast for 1–2 minutes. Pour in wine if using and stir until absorbed.
3. Add broth and pumpkin:
   Gradually add broth, stirring constantly. When halfway done, stir in pumpkin purée.
4. Finish and serve:
   Once rice is creamy, fold in nutritional yeast. Season to taste and garnish with roasted pumpkin seeds if desired.

Pro Tip

Use fresh sage if you can—it really makes the flavors pop!

9. Zucchini & Lemon Risotto

Why You’ll Love It

This is my favorite risotto to make during zucchini season. It’s light, lemony, and subtly creamy without feeling heavy. The grated zucchini melts into the rice, while the lemon keeps it fresh. Perfect for hot days when you still crave something comforting.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 2 medium zucchinis, grated
• Zest and juice of 1 lemon
• 4–5 cups warm veggie broth
• 2 tbsp nutritional yeast
• Salt and pepper
• Fresh basil or mint for garnish

Instructions

1. Sauté base:
   Heat oil in a pan. Cook onion for 5 minutes, add garlic and zucchini, and cook another 5–6 minutes until soft.
2. Add rice and toast:
   Stir in rice and cook 2 minutes. Add broth gradually, stirring constantly.
3. Add lemon and finish:
   Once rice is nearly done, add lemon zest, juice, and nutritional yeast. Stir well and adjust seasoning.
4. Serve fresh:
   Garnish with fresh herbs and a touch more lemon zest.

Pro Tip

Grate the zucchini finely so it blends into the risotto smoothly for a silkier texture.

10. Beetroot Risotto

Why You’ll Love It

This one is a showstopper. Bright pink from the beets and full of earthy, sweet flavor, this beet risotto is both nourishing and gorgeous. I love serving it as a main or even a fancy side for date night.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves
• 2 medium beets, roasted and puréed
• ½ cup white wine (optional)
• 4–5 cups vegetable broth
• 2 tbsp nutritional yeast
• Salt and pepper
• Vegan feta (optional)

Instructions

1. Make beet purée:
   Roast or boil beets until tender, then blend into a smooth purée.
2. Sauté base:
   Cook onion and garlic in olive oil. Add rice and toast for 1–2 minutes.
3. Add wine & broth:
   Deglaze with wine, then begin adding broth gradually, stirring often.
4. Add beets & finish:
   When rice is nearly done, stir in beet purée and nutritional yeast. Season and serve with vegan feta or herbs.

Pro Tip

Add a splash of balsamic vinegar at the end—it balances the beet sweetness perfectly.

11. Carrot Ginger Risotto

Why You’ll Love It

This risotto is bright, energizing, and has a gentle kick from fresh ginger. It’s a colorful twist that feels nourishing and comforting all at once. Perfect when you want something different but still cozy.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 tbsp grated fresh ginger
• 3 carrots, peeled and grated
• 4–5 cups veggie broth
• 2 tbsp nutritional yeast
• Lemon juice, to finish
• Salt and pepper

Instructions

1. Sauté aromatics:
   Cook onion in oil, then add ginger and carrots. Cook until softened.
2. Add rice and cook:
   Stir in arborio rice, toast for 1 minute, and begin adding broth slowly.
3. Finish:
   Once rice is tender, add nutritional yeast and lemon juice. Adjust seasoning.

Pro Tip

Grate the carrots super fine—they melt into the risotto and create a beautiful orange color.

12. Cauliflower & Herb Risotto

Why You’ll Love It

This risotto is delicate and creamy thanks to cauliflower, but still full of flavor thanks to fresh herbs. It’s perfect for when I want a lighter meal that still feels like comfort food.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp olive oil
• 1 small onion
• 2 garlic cloves
• 2 cups cauliflower florets, steamed
• 4–5 cups broth
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 2 tbsp chopped parsley, thyme, or dill
• Salt and pepper

Instructions

1. Purée cauliflower:
   Steam the cauliflower and blend with a splash of broth into a smooth purée.
2. Sauté base:
   Cook onions and garlic in olive oil. Stir in rice and toast lightly.
3. Add broth & purée:
   Add broth slowly, then stir in cauliflower purée halfway through.
4. Finish:
   Add herbs, nutritional yeast, lemon juice, and seasoning. Stir and serve.

Pro Tip

Use fresh dill for a flavor boost—it pairs perfectly with cauliflower!

13. Vegan Cheesy Risotto with Nutritional Yeast

Why You’ll Love It

If I’m ever craving a rich, cheesy risotto without the dairy, this is my fix. Nutritional yeast and vegan butter make it creamy, savory, and totally satisfying. It’s super simple but hits the spot every time.

Ingredients

• 1 ½ cups arborio rice
• 1 tbsp vegan butter or olive oil
• 1 small onion, chopped
• 2 garlic cloves
• 4–5 cups warm vegetable broth
• 3 tbsp nutritional yeast
• 1 tbsp vegan butter (for finishing)
• Salt and pepper
• Vegan cheese shreds (optional)

Instructions

1. Sauté base:
   Cook onion and garlic in butter/oil until soft. Add rice and toast for 1–2 minutes.
2. Add broth:
   Add broth one ladle at a time, stirring until absorbed.
3. Add cheese flavor:
   When rice is almost done, stir in nutritional yeast and more vegan butter.
4. Serve:
   Top with vegan cheese shreds or a sprinkle of pepper and serve warm.

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Pro Tip

Want it extra gooey? Stir in a tablespoon of cashew cream near the end.

FAQs

1. Can risotto be made vegan without losing its creamy texture?

Yes! Arborio rice naturally releases starch as it cooks, creating that signature creamy texture. Vegan ingredients like nutritional yeast, plant-based butter, and puréed veggies (like squash or cauliflower) can enhance the richness without using dairy.

2. What’s the best rice to use for vegan risotto?

Arborio rice is the gold standard for risotto because of its high starch content, which gives risotto its classic creamy consistency. Carnaroli or Vialone Nano also work well if you can find them.

3. Can I meal prep vegan risotto?

Absolutely. While risotto is best served fresh, you can refrigerate leftovers and reheat them with a splash of broth or plant milk. Some versions—like beet, mushroom, or pumpkin risotto—reheat beautifully for lunch the next day.

Who says you need cream and cheese to enjoy indulgent risotto? These vegan versions are just as satisfying, whether you’re cooking for yourself or a crowd. Bookmark your favorites—you’ll want to make these cozy bowls on repeat!