Food & Drink

Vegan Risotto With Miso And Spring Vegetables

We are carbohydrate people. What can we tell you? On the other hand, Risotto is one of the most leisurely meals you can cook that’s secretly simple.

This eight-ingredient Risotto has a rich flavor thanks to white wine and Parmesan vegan cheese. It’s bursting with spring vegetables! Serve it to your guests or enjoy it yourself. We’ll show you exactly how to make it!

Risotto: A History

Risotto, a rice dish, is thought to originate in Milan. The first version, Risotto ala Milanese, was made using butter, onions, white wine, and stock. It also included saffron and Parmesan. Since then, several flavor variations have emerged.

This vegan is not only dairy-free but also delicious!

How to make vegan Risotto

Thanks to the olive oil and Parmesan vegan, the Risotto contains no dairy. The miso paste adds a wonderful umami flavor to the dish. White wine gives it a bright, fresh taste. You’ll need to remember that this dish has no cheese or butter.

Learn about Miso’s health benefits and other information in our Guide to Miso 101.

We added mushrooms for a hearty texture, a boost of B vitamins, and other health benefits. Add mushrooms to the dish for a firm texture and health benefits. The word is infused with garlic flavor.

Add vegan Parmesan for a salty and cheesy garnish.



Divided into 5 cups of water

Chickpea Miso Paste (regular Soy Miso also works, but yellow or white is best)


Divide 2 tablespoons of olive oil.

Half bunch of asparagus cut on the bias or diagonally into segments measuring 1/2 inch

Sliced shiitake mushrooms, 1 cup

Use 1 pinch of each black pepper and sea salt

6 cloves garlic, minced

1 cup arborio rice

Use vegetable broth or substitute white wine for 1/2 cup of dry white wine.

Half a cup of frozen peas

FOR SERVING optional

1/4 cup vegan parmesan cheese


MISO BRETH: Bring water to a boil in a medium-sized saucepan over medium heat. Reduce heat to low once the water has simmered.

While waiting for the water in the saucepan to simmer, scoop about 1 cup (240ml) and add it to the Miso. Stir/whisk the Miso until it is mostly dissolved. Stir the Miso thoroughly to dissolve it in the water. Add the miso mixture to the pot and simmer. You now have your miso soup.

RISOTTO Heat a large rimmed pan over medium heat, and add 1 tbsp (15 ml) olive oil. (Amount is as written in the original recipe // adjust if changing batch size). Stirring occasionally, add the asparagus to a large-rimmed skillet, and heat for 5 minutes. Add the mushrooms, and cook for about 2 minutes or until tender. Add a pinch of each salt and pepper, and transfer the mixture to a bowl. Set aside for later.

Heat the same large pan over medium heat. Add the remaining olive oil (the original recipe calls for 1 Tbsp // adjust to suit your batch size)—sautee for 1 minute or until fragrant.

Add the arborio and cook for one minute, stirring to coat.

Add dry white wine or vegetable broth if desired. Gently stir. Cook for 1-2 minutes or until liquid is absorbed.

Add the miso broth, 1/2 cup at a time (120 ml), stirring constantly. Give it little breaks so that the Risotto can return to a simmer. Heat should be set to medium, and the Risotto should be simmering. The mixture should be simmering but not boiling. Otherwise, it will become gummy.

Continue adding miso broth and stirring until the rice has reached al dente – cooked but with a slight bite. You may not use all the miso broth. The whole process should take at most 15-20 minutes.

Reduce the heat to the lowest setting possible when the rice is cooked. Add the peas, asparagus, and mushrooms you have prepared (reserve a few for the serving). Stir well until combined. Test a bite of the peas to make sure they are warm.

Add salt and pepper as desired, or vegan Parmesan to increase the cheesiness.

Divide the mixture between two serving bowls—top with remaining mushrooms and asparagus, and top with vegan Parmesan cheese.

Leftovers can be stored in the fridge for up to two days. Reheat the dish in the microwave or on the stovetop at medium heat. Add vegetable broth or water to rehydrate. This product cannot be frozen.