Risotto is one of northern Italy’s most popular meals. Italian food is very regional and most people in the north eat rice, more than pasta. The secret to good risotto is to keep stirring the entire 20 minutes or so. Some people like to add a glug of vegan white wine, enjoy a glass while you’re cooking!
Most risotto dishes are topped with Parmesan, but this cheese by law contains calf rennet, so is not even vegetarian, let alone vegan. There are tons of vegan Parmesan recipes around (search this site or online). You can also find good vegan Parmesan in most shops.
Leek, Pea & Spinach Vegan Risotto (Planted and Picked) is a nice summer dish, for this popular Italian meal. The dish is garnished with pine nuts and pesto, for authentic taste. If using ready-made pesto, check that it’s vegan as some versions contain Parmesan cheese (which contains calf rennet, so is not even vegetarian). You’ll need Arborio rice for this dish, which helps the rice go creamy and fluffy. Garnish with vegan Parmesan, if wished.
Wild Mushroom Risotto (Crowded Kitchen) is made with wild mushrooms, for a meaty flavour. Perfect for a special occasion, yet very hearty and easy to make.
Vegan Beet Risotto (Crowded Kitchen) offers a bright pink risotto, made with nature’s sweetest vegetable. Perfect for a romantic meal, top with fresh dill, and serve with a glass of white wine.
Butternut Squash Sage Risotto (Crowded Kitchen) is made with cooking the rice in Amy’s organic butternut squash soup, so is very easy to make. The risotto also contains roasted squash, pepita garnish and fresh sage.
Pea Spinach Risotto with Spring Herbs (A Brit in Helsinki) is a beautiful recipe from Finland. This light risotto is packed with healthy greens and spring herbs of basil, dill and coriander. You have to keep stirring risotto rice for around 20 minutes, so watch the pan! Serve with microgreens and shaved radish or asparagus spears.