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Velvety Vegan Garlic 'Parmesan' Risotto

Risotto gets a bad rap for being too much work, however this recipe has that same great classic cheesy taste without too much hassle. Simply stir in some vegetable stock or broth every now and then and give it a stir! Simple, worry-free risotto without all that extra stirring, guaranteed!

Velvety Vegan Garlic 'Parmesan' Risotto Recipe:

Yield: 2 Servings

Cook Time: 40 Min


- ¾ Cup Arborio Rice

- ¼ Cup White Wine (Dry)

- 1 ¾ Cup Vegetable Stock or Broth

- 1 Tbsp Olive Oil + Extra tsp

- 1 Garlic Clove, Minced

- ½ Cup White Onion, Chopped

- ¼ Cup Nutritional Yeast

- ½ Tbsp Coconut Oil

- 1 tsp Sea Salt

- ½ tsp White Pepper

- ¼ Cup Parsley, Chopped


1. In a small pot, heat vegetable broth/stock over low heat.

2. In a large saucepan, heat 1 tbsp olive oil. Saute onions first, then add garlic last 1-2 minutes (Total 6-8 minutes or until onions are translucent).

3. Add extra tsp of oil to pan and add rice. Toast rice for 2-3 minutes or until it begins to make popping noises. Add the white wine and keep stirring until all the wine has dissipated. Season with salt and pepper.

4. Ladle the vegetable broth or stock ½ cup at a time (allow broth to absorb then add another ½ cup). Continue process until stock is completely used up.

5. Stir in nutritional yeast and coconut oil if desired. Top with chopped parsley.


- If you feel this recipe is too bland, you can always add sautéed zucchini, bell peppers, or pair with some garlic bread!

Click Link Below For Recipe:

Velvety Vegan Garlic 'Parmesan' Risotto
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