Vegan Risotto With Miso And Spring Vegetables

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:CreamyComfortingSavoryLight& 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.