Vegetarian risotto is my favorite go-to meal when I’ve got a bit of time on my hands. It’s flavorful, warming, and lasts for days. We’ve rounded up 2 vegetarian risotto recipes that we want to try in the next few weeks. Who knows – maybe we’ll find a new, favorite recipe to make for Christmas or the winter solstice!
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
This unique vegetarian risotto recipe just requires you to throw all the ingredients in a pan and cook for about an hour. It’s vegan and gluten-free!
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, minced
1 cup Arborio rice
19-oz (540 mL) good-quality pasta sauce (or 19-oz/540mL stewed tomatoes + 1 tbsp Italian seasoning + 1 tsp sugar + 1tsp salt)
2 cups vegetable broth
150g baby spinach, about 8 cups
Pine nuts, toasted (optional)
Nutritional yeast (optional)
*Use organic ingredients whenever you can.
Preheat your oven to 400F and prepare a large saucepan. Place the oil in the pan and heat it over medium-high heat. Cook the onion and garlic until both are soft. This should take about 5 minutes.
Next up: Stir in rice until it’s coated, then stir in pasta sauce, or the tomatoes. Cook the mixture for another 5 minutes. Add broth (and seasonings if you’re just using plain ol' tomatoes). Bring to a boil and stir often. Transfer the mixture to an oven-safe dish and cover tightly. Bake this hearty dish in the center of your oven until all the liquid is absorbed. This should take about 30 minutes.
After 30 minutes, remove the dish from the oven and stir in spinach. If you’re feeling sassy, you can garnish the dish with pine nuts and nutritional yeast.
Prep time: 10 minutes
Cook time: 45 minutes
This dish has rustic rosemary and creamy sweet potato. This vegetarian risotto is gluten-free and vegetarian.
From the Organic Authority Files
4 cups low-sodium vegetable broth
2 teaspoons dried rosemary, crumbled
1 tablespoon extra virgin olive oil
2 shallots (about 1⁄3 cup), minced
1 cup Arborio rice
1⁄2 cup white wine
3 cups peeled and shredded sweet potatoes
1 ounce grated Parmesan cheese
1 ounce shredded white cheddar cheese
Sea salt, to taste
Pull out one of your best pots and get ready to cook. Combine the vegetable broth and crumbled rosemary, and bring the mixture to a boil, then reduce to a simmer. Keep this mixture warm while making the rest of the risotto.
Pull out a skillet with high sides and heat the olive oil over medium-low heat. Next, add the shallots to the pan and cook until tender (2 to 3 minutes). Stir in the rice and cook for another 2 to 3 minutes. The rice should turn slightly translucent and begin to brown. Reduce heat to low and stir in white wine. (You’ll want to stir and cook rice until the white wine is mostly absorbed, then you’ll add ½ cup of the heated vegetable broth.) Continue to stir this mixture, occasionally adding the vegetable broth, ½ cup at a time. Repeat this until the rice is nearly tender – this should take 30 to 35 minutes.
Finally, you’ll stir in the golden, shredded sweet potatoes and continue to add vegetable broth. Cook the dish until the sweet potatoes are tender and liquid is fully absorbed – this should take about 10 to 12 minutes. Remove from heat and stir in Parmesan and cheddar cheeses. Add sea salt to taste.
We’ve also published a number of hearty, vegetarian risotto recipes over the years. Here are just a few:
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