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Roasted Vegetable Risotto
[Vegan]

RB By: Robin Browne

Author Bio

Robin is the author behind Greens, Eggs, and Yams. Her love language is food and... Read More

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Roasted Vegetable Risotto [Vegan]

Dairy Free

Vegan

A creamy and filling dish loaded with delicious roasted vegetables and rich, flavorful risotto. It’s loaded with nutritional yeast to create that cheesy texture and the combination of white wine and vegetable broth creates an aroma in the kitchen that will have your mouth drooling.

Ingredients You Need for Roasted Vegetable Risotto [Vegan]

For the Risotto:

2 teaspoons oil of choice
1 onion (finely chopped)
2 garlic cloves (finely chopped)
1 cup arborio rice
1/4 cup white wine
4 cups vegetable broth
1/3-1/2 cup nutritional yeast
salt + pepper

For the Roasted Vegetables:

1 head cauliflower (cut in small florets)
1 zucchini (sliced into round pieces)
2 teaspoons avocado oil
sea salt
sprinkle of nutritional yeast on top

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How to Prepare Roasted Vegetable Risotto [Vegan]

For the Risotto:

Heat a medium cast iron pan (or medium frying pan of choice) over medium heat. Add 2 teaspoons of oil of choice to the pan to heat up. Sauté the onion and garlic together over medium heat for roughly 5 minutes.
Add in the 1 cup of rice. Let it toast up for 1 min or 2. Then add the 1/4 cup of white wine. After most of the wine has been absorbed, start adding in your vegetable broth, about 1 cup at a time. Once most of the broth has been absorbed add another cup of broth. Let the rice absorb it, while stirring often. Continue adding in 1 cup of broth at a time, until you have used all the broth. This should be done over medium heat. Stir periodically. It will take about 25 minutes before this process is complete.
Next, add desired amount of salt and pepper, and the nutritional yeast. Mix together. Taste test the risotto and decide if you would prefer more nutritional yeast.

For the Roasted Vegetables:

Preheat oven to 400°F.
Cut the veggies so fairly small size. Coat veggies with 2 teaspoons of oil (I used avocado oil), sea salt and pepper.
Place veggies on a lined baking sheet, and sprinkle a little bit of Nutritional Yeast on top (if desired).
Roast for 30 minutes, checking them at the 20-minute mark and giving them a little toss/flip.

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