Gluten-Free Vegan Veggie Risotto Recipe

I made this recipe a loooooooooong time ago (read: February), and I just now realized that I forgot to post it. I made this before I bought my new camera and definitely before I learned I need to photograph the food with natural light. So, I guess the pictures will be a little disappointing, but the food is delicious, I promise!

Here is how my Gluten-free Vegan Veggie Risotto turned out:

Gluten-free Vegan Veggie Risotto – The Ingredients! (minus the Daiya)

The Vegetables

Mixing in the Daiya and Vegetables – Almost Done!

The Finished Product – Yum!

The Recipe

Here are the ingredients you are going to need:

  • 1 cup Arborio rice
  • 1.5 tablespoons of extra-virgin Olive oil
  • 1 cup chopped Broccoli
  • 1 cup of Asparagus
  • half cup of sliced Mushrooms
  • 2 cloves of chopped Garlic
  • 1/3 cup of Pine nuts
  • 1/2 cup of Daiya mozzarella (or other dairy-free cheese)
  • 1/4 cup White wine
  • 1 (32 ounce) carton of Vegetable stock
  • Salt and any other spices you want to use (I like oregano and basil)

1.  In a large pan or skillet, heat one tablespoon of the olive oil for 2 minutes, and add in the broccoli and asparagus.  Cook for about 5 minutes until the veggies are starting to cook through.

2.  Add in the mushrooms and garlic into the same pan.  Continue cooking for about 5 more minutes.  Add in the pine nuts and wine and cook until most of the wine is absorbed.  Remove from the heat and set aside.

3.  In a 3-4 quart saucepan, heat the vegetable stock until it is almost boiling.  Once it gets to this point, lower the heat slightly, but keep it at a level where the stock is going to stay very warm.  You are going to keep the stock warm throughout the cooking process.

4.  In another Dutch oven or similar pot, heat about a teaspoon of olive oil on medium-high heat.  Add in the arborio rice.  Stir the rice around, getting it coated with olive oil.  Stir it around every so often until the rice begins to brown lightly.

5.  Once the rice is starting to brown a little bit, add in around a half cup of the warm vegetable stock.  Continuously stir the rice around (slowly) until the stock is almost completely absorbed.

6.  Continue adding about a half cup of stock once the previous stock is almost absorbed.  Repeat this until the stock is gone.  This should take about 25-30 minutes.

7.  Once the last of your stock is almost completely absorbed, add in your vegetable from earlier.  Then, throw in your Daiya mozzarella, salt, and any other spices you want to use.  Heat for a few more minutes.

8.  Serve and enjoy!  There should be enough risotto to serve 3-4 people.


Risotto has quickly become one of my favorite dishes to make.  It is not the quickest meal to make, but it is simple enough – and not to mention incredibly tasty.  Leftover risotto also stores well in the refrigerator and tastes great when it is reheated.

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