Italian · medium · 40 min · serves 4
How to make risotto vegan
Short answer
Replace chicken stock, butter, parmesan with mushroom or vegetable stock, vegan butter, cashew-yeast crumb + miso. The method is unchanged and takes about 40 minutes for 4 servings.
What makes the classic version non-vegan
- Chicken stock
- Butter
- Parmesan
Swap table
| Instead of | Use | Note |
|---|---|---|
| Chicken stock | Mushroom or vegetable stock | Keep it hot |
| Butter | Vegan butter | For the mantecatura |
| Parmesan | Cashew-yeast crumb + miso | Stir in off the heat |
Method
- 1Toast arborio rice in olive oil with shallot until translucent at the edge.
- 2Deglaze with white wine and let it fully absorb.
- 3Add hot stock a ladle at a time, stirring, for 18 minutes.
- 4Off the heat, beat in cold vegan butter and cashew-yeast crumb vigorously.
- 5Rest 2 minutes; it should spread when the plate is tapped.
The one thing people get wrong
The final vigorous beating off the heat (mantecatura) is what creates creaminess without dairy.
Frequently asked questions
- Can risotto be made vegan?
- Yes. Replace chicken stock, butter, parmesan with mushroom or vegetable stock, vegan butter, cashew-yeast crumb + miso. The method stays essentially the same and takes about 40 minutes.
- What is the hardest part of veganizing risotto?
- The final vigorous beating off the heat (mantecatura) is what creates creaminess without dairy.
- How long does vegan risotto take?
- About 40 minutes for 4 servings — a medium recipe.
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