Vegan spring risotto


OK. I've been wanting to make risotto for some time. Well, the weather is nicer now (not as warm as I wish it was but still),which means the season for white wine is officially open. Every time I have that opened bottle of Italian wine sitting in my fridge I always think of making risotto. It does take a little time, but the results are incredible - a creamy fragrant dish that is just so tasty. I love enjoying it on a cool evening with a glass of wine.

And my veggies are starting to pop on the balcony so I decided to put them to use!

Here how to make this spring risotto.

Yield: 3- 4 servings.


  • 1.5 cups of Arborio rice (do yourself a favor and go to an Italian grocery store if you have one in your area. Or come to mine! So much cheaper)
  • 1/2 yellow onion or 1 small sweet Italian onion
  • 2.5 cups of veggie broth (I make my own but you can buy one in the store)
  • 1/4 tsp saffron
  • 1 cup of white Italian wine (Hola to my favorite wine shop in Brooklyn You guys are always so sweet, so helpful, so amazing!)
  • 2 tbsp olive oil
  • Decoration: purple leaves of mesclun, few springs of chives, broccoli flowers

I fist start with making my broth by cooking down whole bunch of washed veggie scraps that I keep in my freezer for occasions like this. Make the broth with salt since we are not going to salt our risotto. If you are using a store bought veggie broth - skip the step.

Chop onions very finely. On a medium heat in a saucepan saute onions in olive oil until golden. Add rice to the saucepan. Reduce the heat to low. Mix it with the onions for about a minute then add white wine. Mix again. Once wine evaporates add a little bit of broth (about 1/4 cup) and mix. Continue adding broth and mixing for the next 30 min or so until you almost run out of broth. For the last 5-10 min of cooking add saffron to the rice and just mix it in well. It will give rice this pretty yellow color and aroma. When you run out of broth cook risotto for another few minutes and turn off the heat. Cover with lid. Let sit for a couple of minutes, then serve. Top your spring risotto with purple leaves of mesclun, chives and broccoli flowers. Enjoy!!