Helloooo comfort food. This creamy and cheesy dish is just what I crave with these long winter days. And the best news is that it is vegan and gluten free! This Roasted Vegetable Risotto is one of the staples in my house, and it never disappoints! It’s loaded with nutritional yeast to create that cheesy texture and the combination of white wine and vegetable broth creates an aroma in the kitchen that will have your mouth drooling.
how to make risotto
The real key to making delicious dairy free risotto is nutritional yeast. This superfood is going to bring that cheesy flavour to the dish. It’s a complete protein and completely delicious. It creates a cheesy texture AND provides you with a high amount of B vitamins. As I mentioned above, nutritional yeast is a complete protein, meaning it contains all the essential amino acids that the body requires. You won’t miss parmesan at all in this dish, because the hero of the day is nutritional yeast.
Besides loving on nutritional yeast, the constant simmering, and stirring of the arborio rice helps to create that creamy consistency that we love. The process is a simple one, adding white wine first to the rice gives the dish a little acidity to help bring all the components of the risotto together. The vegetable broth adds additional flavours to the yummy dish. Altogether, simple ingredients are used to create a mind-blowing and fragrant gluten free risotto dish.
here are a few reasons why I love this roasted vegetable risotto, so listen up!
- The risotto on its own is mouthwatering, but with the roasted vegetables thrown into the dish an even more delightful combination is created. The vegetables add more nutrients to the risotto as well as a smokey flavour and crispy texture. I used cauliflower and zucchini but the nice thing about this dish is you could really use whatever vegetables are in season. Roast them up and then toss them throughout the rice.
- This dairy free risotto is the perfect weeknight dish. It uses simple ingredients and can be made in 35 minutes. It would take even less time if you had the vegetables pre-chopped. Add this to your menu next week and you will be so happy.
- This roasted vegetable risotto is great as leftovers. I actually enjoy it cold the next day. It obviously doesn’t stay as creamy in consistency but the flavours are still amazing. Who doesn’t love leftovers for the next day’s lunch?!
This roasted vegetable risotto dish is creamy (thanks Nutritional Yeast), and is oh so delicious with the combination of roasted veggies. This is one of the Picky Husband’s favourite dishes because it tastes like the real deal. Fun fact, this is one of the first vegan dishes I ever made! It’s been a good staple over the years. I’ve made this gluten free risotto for many friends many times and it is a real crowd-pleaser, hope you enjoy it as much as we do!
More Vegan Dinner Ideas
Roasted Vegetable Risotto
- 2 tsp oil of choice
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 cup arborio rice
- 1/4 cup white wine
- 4 cups vegetable broth
- 1/3-1/2 cup nutritional yeast
- salt + pepper
- 1 head cauliflower (cut in small florets)
- 1 zucchini (sliced into round pieces)
- 2 tsp avocado oil
- sea salt
- sprinkle of nutritional yeast on top
- Heat a medium cast iron pan (or medium frying pan of choice) over medium heat. Add 2 tsp of oil of choice to the pan to heat up. Sauté the onion and garlic together over medium heat for roughly 5 minutes.
- Add in the 1 cup of rice. Let it toast up for 1 min or 2. Then add the ¼ cup of white wine. After most of the wine has been absorbed, start adding in your vegetable broth, about 1 cup at a time. Once most of the broth has been absorbed add another cup of broth. Let the rice absorb it, while stirring often. Continue adding in 1 cup of broth at a time, until you have used all the broth. This should be done over medium heat. Stir periodically. It will take about 25 minutes before this process is complete.
- Next, add desired amount of salt and pepper, and the nutritional yeast. Mix together. Taste test the risotto and decide if you would prefer more nutritional yeast.
- Preheat oven to 400°F.
- Cut the veggies so fairly small size. Coat veggies with 2 teaspoons of oil (I used avocado oil), sea salt and pepper.
- Place veggies on a lined baking sheet, and sprinkle a little bit of Nutritional Yeast on top (if desired).
- Roast for 30 minutes, checking them at the 20-minute mark and giving them a little toss/flip.