Creamy Vegan Risotto

Vegan Risotto with Asparagus, Yellow Bell Pepper, Tomatoes, Parsley, and Lemon

Risotto is one of those meals that makes me feel fancy.  It’s also one of the meals that makes feel like, “Hey, I can really rock this cooking thing.”  It’s surprisingly simple to make well. The trick is to heat the broth in the beginning and keep it simmering.  That way you’re always adding warm liquid to the risotto so you never halt the cooking process. It’s so creamy and divine, I love making this dish for the people I love.

Creamy Vegan Risotto (Vegan, Gluten Free, Flour Free):

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 4 1/2 cups water
  • 1 Tablespoon gluten free and vegan bouillon
  • 2 Tablespoons grapeseed oil divided
  • 1/2 8 ounces or 227 grams pack mushrooms, sliced
  • 1 medium onion chopped
  • 2 medium cloves garlic minced
  • 1 bell pepper stemmed, seeded, and sliced into 1/4” thick strips
  • 1 bunch asparagus hard ends removed and stalks broken in half*
  • 1 Tablespoon water
  • 1 cup Arborio rice
  • Fine sea salt to taste
  • Pepper to taste
  • Lemon for topping
  • Parsley sliced, for topping
  • Cherry tomatoes quartered, for topping


  1. Start by combining 4 1/2 cups water and bouillon in a small to medium pot. Bring to a boil and then reduce to a simmer. Keep this simmering lightly throughout the cooking process. You’ll be adding this gradually to the risotto and you need the broth to be warm, otherwise the cold broth halts the cooking process of the risotto.
  2. Heat 1 Tablespoon of oil in a skillet and sauté the mushrooms until beginning to brown.
  3. Add the onions and a dash of fine sea salt. Sauté for 3-5 minutes until the onions are beginning to brown and are translucent.
  4. Add the garlic and sauté until aromatic (about 30 seconds).
  5. Add the bell pepper, asparagus, and 1 Tablespoon of water.
  6. Stir and cover.
  7. Let steam for 3-5 minutes (or until the asparagus and bell pepper are more vibrantly colored from cooking, but still hold their crunch).
  8. Remove vegetables from heat and set aside.
  9. Heat 1 Tablespoon oil in a skillet.
  10. Add the Arborio rice and stir for 1 minute to toast the rice.
  11. Add the warm broth 1/2 cup at a time and stir for 1-2 minutes until it has absorbed.
  12. Repeat until finished.
  13. Add fine sea salt and pepper to taste.
  14. Top with cherry tomatoes, parsley, and lemon juice.

Recipe Notes

*The easiest way to remove the tough part of the end of the asparagus is to break it off with your hands.  It will naturally break off at the perfect point.

**I’ve also made this with broccoli instead of the asparagus and bell pepper.  It was absolutely fantastic and I highly recommend it! Cook as per the instructions above.

Vegan Risotto with Asparagus, Yellow Bell Pepper, Tomatoes, Parsley, and Lemon


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