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Finished dish on a white plate with lemon wedges

Vegan Risotto with Asparagus and Peas

This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes for a delicious plant-based cheese alternative.
4.84 from 6 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 439kcal
Author: Sarah McMinn


  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • ½ medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cup Arborio rice, uncooked
  • ½ cup Vermouth or other dry white wine
  • juice of one lemon
  • 1 rounded cup asparagus, chopped into 1" pieces
  • ¾ cup frozen peas
  • 2 tablespoon vegan butter
  • cup vegan parmesan cheese
  • salt and pepper, to taste


  • In a medium pan, heat up the vegetable broth and leave it at a very low simmer. 
  • Heat olive oil in a large heavy-bottomed pan over medium heat. Add onions and garlic and sauté for 5 minutes until onions are translucent and fragrant. 
  • Add rice and toast for 1 minute. Turn heat down to medium-low.
  • Add white wine and lemon juice and stir until almost all the white wine has dissolved.
  • Using a ladle, scoop one ladle-full of vegetable broth into the rice and stir until it has mostly evaporated. Continue doing this, one ladle at a time, until all the vegetable broth is used and rice is thick and cooked. You may need to add 1 - 2 more ladles of hot water depending on how quickly the rice cooked. Stirring constantly. 
  • When the last ladle has been added, add asparagus, peas, and vegan butter.
  • Once all vegetable broth has evaporated, turn off heat and add vegan parmesan and salt and pepper to taste. 
  • Serve immediately with lemon wedges and parsley. 



Serving and Storing - Serve the creamy vegan risotto immediately. Risotto can be served alongside cauliflower steaks or with a fresh salad. Leftover risotto should be stored in the refrigerator for up to 3 days. To reheat, gently reheat the risotto over the stovetop. You may need to add about ¼ cup of water as the risotto reheats for extra creaminess.
Recipe Tips
  1. Take your time. Risotto is made by the rice slowly absorbing the vegetable broth one ladle-full at a time. Cook over low heat, maintaining a slow simmer. If the rice is still not rich and creamy after all the vegetable broth is used up, you may have cooked it down too quickly. Simply add 1 - 2 more ladles of hot water until you have the desired consistency.
  2. While the rice absorbs the liquid, make sure to stir constantly to encourage an even cook and prevent burning.


Calories: 439kcal | Carbohydrates: 69g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 1121mg | Potassium: 152mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 12.6mg | Calcium: 113mg | Iron: 3.6mg