Vegan Creamy Risotto

Risotto is a great choice when you don’t have time to prepare meals. This risotto is tasty and healthy, and you can enrich it with ingredients and flavours that you enjoy. 


My choice is asparagus and red bell pepper. The recipe is below.


Preparation time: 40 minutes


Servings: 4


Risotto Ingredients:

3 ½ – 4 cup vegetable broth

2 tbsp olive oil

1 bunch of asparagus

1 red bell pepper, diced

¼ tsp salt

¼ tsp black pepper

¾ cup onion, finely chopped

1 cup brown rice

¼ cup white wine

¼ cup vegan parmesan + for decoration

parsley leaves, finely chopped, for decoration



1. In a medium-sized pot, heat the vegetable broth at moderate temperature. When it boils, lower the temperature to the lowest.

2. In the meantime, pour the olive oil into a large pan, heat it, add asparagus and red bell pepper, and simmer for 3-4 minutes, stirring frequently. Leave to rest.

3. Add the remaining tbsp of olive oil and onion to another large pan, and simmer for 1-2 minutes. Add brown rice and simmer for about 1 minute. Add white wine, stir, and cook for 1-2 minutes until the liquid evaporates.

4. Using a spoon, start adding half a cup of vegetable broth. The temperature should be moderate, so the risotto cooks gradually. Cook the dish until the rice is “al-dente,” or for 15-20 minutes.

5. When the risotto is cooked, season it with salt and black pepper. Add vegan parmesan and vegetables.

6. Serve, decorate with vegan parmesan and finely chopped parsley leaves, and enjoy.