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A bowl of risotto with vegetables inside and garnished with fresh basil

Vegan Vegetable Risotto

Planted in the Kitchen
This savory vegan risotto is incredibly creamy and perfect for feeding a crowd.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 8
Calories 311 kcal


  • 2 tablespoon olive oil
  • 1 yellow onion small, diced
  • 3 cloves garlic minced
  • 2 cups arborio rice
  • 6 cups vegetable broth
  • 1 cup water
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon vegan butter
  • 1 cup fresh basil chopped
  • ½ cup almond milk
  • 6 cups squash sliced
  • 1 red onion medium, diced


  • Start by warming your dutch oven or large pot over medium-low heat and add the olive oil. Once warm, add the diced yellow onion and mix in with the olive oil. Cook over medium-low heat for about 5 minutes, stirring frequently.
  • Pour the vegetable broth into a separate pot and heat it up until it's nice and warm. Keep it on the burner to stay warm.
  • Add the garlic and arborio rice to the pot with the onion and coat in the olive oil. Continue to cook for about 2 minutes until the garlic becomes fragrant and the rice is slightly toasted.
  • Pour the cup of water and salt into the pot, mix, and cook for about 3 minutes. Use this time to use your wooden spoon to gently scrape the onion off the bottom of the pot.
  • Now we will add ½ cup of warmed vegetable broth to the pot at a time, stirring frequently. Like VERY frequently. This is important because it will create a thick, starchy consistency that we love in risotto. After adding the broth, stir on and off for about 4 minutes or until it's close to being full absorbed. Add ½ cup more broth and continue to repeat these steps until your rice is fully cooked and has absorbed the broth.
  • In another pan, sauté the red onion and squash for about 5 minutes or until it's slightly softened.
  • Mix the almond milk and vegan butter into the risotto, then mix in the squash and basil.
  • Allow to cool slightly before serving. Enjoy!


This risotto can be stored in an airtight container in the fridge for up to 5 days. 


Calories: 311kcalCarbohydrates: 43.9gProtein: 8.5gFiber: 2.9g
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