Risotto Veganese


Risotto Veganese is our vegan version of the braised rice dish from Northern Italy, an adaptation of Risotto Milanese. The distinctive ingredient in both the classic version and ours is a good quality saffron from Spain. Spanish saffron will set you back around $20 an ounce in a specialty food store. It may be a little bit less at an outdoor market in Barcelona but who’s got time to go to Spain when you’re running a nonprofit organization? We hope you love this Risotto Veganese and will make it a tradition in your house as it has become in ours.


1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon saffron threads
3 1/2 cups vegetable stock
2 cups Arborio rice
1/2 cup white wine
4 tablespoons (1/2 stick) vegan butter

Heat the vegetable stock in a stock pot, add the saffron, stirring to infuse.
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, about 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice. Ladle in about 4 to 6 ounces of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the vegan butter until well mixed.

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