Vegan Risotto Primavera

This Vegan Risotto Primavera recipe is packed full of healthy seasonal spring vegetables. A light and tasty vegan and gluten-free dinner.

This Vegan Risotto Primavera is a delicious, simple, healthy, and creamy risotto, made just the way the Italians make it! This light risotto is packed full of healthy seasonal vegetables and can be served as a main or “primo”. Make sure to use plenty of liquids, so the risotto is creamy and not at all dry!

Packed with vibrant vegetables like zucchini, carrots, and peas, this risotto isn’t just about taste—it’s a nutritious option. A wholesome way to get your essential vitamins and minerals without compromising on flavor.

With a mix of fresh veggies, creamy risotto rice, and savory seasonings, each forkful brings a well-rounded flavor to your palate. It’s a satisfying meal that marries simplicity with plant-based goodness. 

The beauty of risotto lies in its adaptability. Tweak the ingredients to match your preferences, experiment with your favorite veggies, or play around with various herbs and spices. It’s an opportunity for culinary creativity.

With its vibrant colors and rich textures, this dish isn’t just a treat for the taste buds but also the eyes. Whether you’re serving guests or treating yourself, the visual appeal adds an extra layer to the overall dining experience.

Vegan Risotto Primavera Ingredients

Making this recipe is easy and you only need one pan. To make it you will need:

Olive Oil: Begin with a generous drizzle of golden olive oil. It’s the flavorful foundation that sets the stage for a delightful risotto experience. Use good quality olive oil, or replace it with vegetable oil.

Onion: Chop it up finely to infuse a sweet, savory essence into the dish. The onion forms the aromatic base that will make your kitchen smell heavenly.

Carrot: Slice and dice a carrot for a pop of color and a hint of natural sweetness. The carrot adds a delightful crunch to every bite. If you want to do it quicker, you can also simply grate the carrot finely and it will melt into the dish.

Zucchini: Elevate the veggie medley with the mild, tender zucchini. Its subtle flavor and tender texture make it a risotto must-have.

Risotto Rice: Choose the finest risotto rice to achieve that perfect creamy consistency. The rice is like a blank canvas, ready to absorb all the savory goodness. We like to use the Arborio or Carnaroli variety.

Dry White Wine: Introduce a splash of sophistication with dry white wine. It’s the secret ingredient that elevates the dish to a gourmet level. Don’t cheap out on the wine – when cooking always use the wine you would drink. Bad wine makes a bad risotto. If you don’t have wine, you can replace it with more vegetable stock or water.

Vegetable Stock: It’s the liquid gold that infuses the risotto with savory goodness.

Frozen Young Peas: Toss in these vibrant green peas for a burst of freshness. The peas add a pop of color and a sweet, garden-fresh taste. We like to use frozen young peas and have them always available in the freezer. Young peas are tender and cook faster than regular peas. Fresh peas will also work splendidly, but frozen ones are more convenient (and cheaper).

Vegan Butter: Melt in the vegan butter into the risotto for that luscious, velvety finish. It’s the vegan twist that ensures your risotto is rich and indulgent.

Salt, Pepper: Season to taste with the dynamic duo of salt and pepper. Strike the perfect balance to enhance the flavors of the veggies and rice.

Vegan Parmesan: Grate or sprinkle vegan parmesan generously. It’s the finishing touch that adds a cheesy, savory kick.

Fresh Parsley: Garnish with a sprinkle of fresh parsley for a burst of herbal goodness.

How to make Vegan Risotto Primavera

Here’s a step-by-step guide to creating this delicious risotto in your kitchen:

Sizzle the Aromatics:
Heat a generous drizzle of olive oil in a spacious pan. Let it shimmer with warmth.

Add in the finely diced onion, letting it sizzle until it turns translucent and releases its sweet aroma. This sets the aromatic stage for our risotto adventure.

Add vegetables:
Toss in the diced carrot and zucchini, and let them saute. Stir frequently, allowing the veggies to soften slightly, about 5 minutes.

Season the veggies with a pinch of salt, enhancing the flavors with a savory touch.

Add rice:
Introduce the star of our dish – the risotto rice. Stir it into the vegetable medley, letting it toast for a minute. The rice eagerly absorbs the surrounding flavors, preparing for its creamy transformation.

Deglaze the pan:
Pour in the dry white wine, allowing it to mingle with the rice. Let the rice soak up the wine’s richness while the alcohol evaporates. Make sure to scrape the bottom of the pan as you stir to deglaze it and release the flavors.

Ladle the vegetable stock:
After the wine has soaked up in the rice, start adding the vegetable stock ladle by ladle. Add a ladle of stock, and stir it gently into the rice, letting it cook down. Repeat this process, adding the liquids slowly, until the rice is almost cooked. This gradual infusion ensures a rich, creamy texture. A true risotto should never be dry, so be sure to add enough liquids.

Add peas:
Introduce the vibrant green peas to the risotto. Stir them in, letting the peas infuse their freshness into the dish. Cook for an additional 3-4 minutes, ensuring the risotto maintains its luscious consistency.

Butter:
Add the final touch of indulgence – 2 tablespoons of vegan butter. Stir it into the risotto until it melts, creating a velvety finish that wraps each grain of rice in richness.

And now you’re ready to serve!

Serving Suggestions

Serve the Vegan Risotto Primavera immediately while it’s still hot. Sprinkle grated vegan parmesan generously over the top, and garnish with a shower of chopped parsley.

Here are some more delightful serving suggestions and pairings:

• Fresh Green Salad: Pair the creamy risotto with a crisp green salad. The refreshing contrast of leafy greens, cherry tomatoes, and a zesty vinaigrette adds a burst of freshness to each bite.
• Roasted Vegetables: Roasted veggies make an excellent sidekick. Try a medley of oven-roasted cherry tomatoes, bell peppers, and asparagus for a colorful and savory accompaniment.
• Crusty Bread or Garlic Bread: A side of crusty bread or garlic-infused bread is perfect for soaking up any remaining risotto goodness on your plate. It’s a delicious and satisfying addition.
• Grilled Portobello Mushrooms: Grill some portobello mushrooms to perfection and serve them alongside the risotto. The meaty texture and rich flavor of portobellos complement the creamy rice.
• Lemon Wedges: Provide lemon wedges on the side for a zesty squeeze. The citrusy kick adds a vibrant twist, enhancing the overall flavor profile of the dish.
• Herb-Infused Tofu or Grilled Tempeh: For a protein boost, consider adding herb-infused tofu or grilled tempeh. Their savory notes harmonize beautifully with the risotto.
• Cherry Tomato Bruschetta: Create a simple yet flavorful bruschetta with cherry tomatoes, garlic, basil, and a drizzle of balsamic glaze. Spoon this mixture over slices of toasted bread for a delightful accompaniment.
• Wine Pairing: Complete the experience with a glass of your favorite white wine. A crisp Sauvignon Blanc or a light Pinot Grigio can complement the dish’s richness.

Remember, the key is to balance textures and flavors for a well-rounded dining experience. Whether you choose to add vibrant veggies, crusty bread, or a side of protein, let your creativity shine and tailor the serving to your taste preferences. Bon appétit! 🌱🍷🍽️

Storage tips

This Vegan Risotto Primavera is best served immediately as cooked, but if you want to make it as part of your meal-prep or if you have leftovers to preserve. follow these storage tips:

Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. Ensure the risotto is cooled to room temperature before refrigerating to prevent condensation and maintain its creamy texture.

Separate Components: If possible, store any additional components separately. For instance, keep the grated vegan parmesan, chopped parsley, or any side dishes in their containers. This helps maintain their individual textures and flavors.

Avoid Overcrowding: When storing in the refrigerator, avoid overcrowding the container. Allow some space to prevent the risotto from getting overly compacted, which can affect its texture.

Use Within 2-3 Days: For the best quality, consume the refrigerated risotto within 2-3 days. This ensures that it stays fresh and retains its flavors.

Reheating: When reheating, consider using a stovetop or microwave. Add a splash of vegetable stock or water to maintain the creamy consistency. Stir occasionally to distribute heat evenly.

Freezing (Optional): Risotto can be frozen, but it’s important to note that the texture may change slightly upon thawing. Freeze in a freezer-safe container, leaving some room for expansion. Label the container with the date for easy tracking.

Thawing and Reheating from Frozen: To thaw frozen risotto, transfer it to the refrigerator overnight. Reheat on the stovetop or in the microwave, adding a bit of liquid as needed to restore creaminess.

Remember, while reheating can restore the dish’s warmth, certain components like fresh herbs may lose their vibrancy. Always use your judgment and adjust seasonings as necessary.

More similar recipes:

Vegan Asparagus Risotto

Vegan Barley Asparagus Risotto with Peas

Vegetarian Farro Risotto

Vegan Zucchini Pasta

This recipe is sponsored by Hofer.