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

This eight-ingredient vegan rice is richly flavored thanks to white wine and parmesan vegan cheese. It’s bursting with spring vegetables! Make it yourself, and you can enjoy the leftovers all week long or impress your dinner guests. 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, a variety of flavor combinations have been developed.

How to make vegan Risotto

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

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 strong 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 are best)


  • Divide two tablespoons of olive oil.
  • Half a bunch of asparagus cut on the bias/diagonal into segments measuring 1/2 inch
  • Sliced shiitake mushrooms, 1 cup
  • Use one pinch of each black pepper and sea salt
  • Six 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 you wait for the water in the saucepan to simmer, scoop out about 1 cup (240ml) and add it to the Miso. Stir/whisk the water into the Miso until it is mostly dissolved. This will allow the Miso to blend fully with the water and not clump. Stir the Miso completely to dissolve it in the water. Add the miso mix 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 the pan and cook it for 5 minutes or until slightly browned and caramelized. Add the mushrooms, and cook for about 2 minutes or until they are 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, and 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 a little break so that it can return to a simmer. Heat should be set to medium, and the Risotto should always have a slight simmer. 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. It is possible that you do not use all the miso broth. The whole process shouldn’t take more than 15-20 minutes.
  • As soon as the rice is cooked, reduce the heat to the lowest setting possible. Add the peas, asp, asparagus, and mushrooms that you have already prepared (optional: reserve some for 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 cheeseiness.
  • 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 is not freezer-friendly.