Baked Risotto with Roasted Vegetables (Vegan, or not)

Beck Shade is in the NECM kitchen for the first time, serving up an easy and versatile vegan – or not – risotto recipe. We love it because it can easily be adjusted to any liking. Keep it vegan, great. Add meat, great. Use veggies in your fridge instead of the veggies listed…fine. After all, it’s risotto – you can’t go wrong.


  • Roasted Winter Vegetables (sweet potato, carrots, mushrooms, brussels etc.)
  • 1 tbsp EVOO- 3/4 of a cup rice-
  • 1/4 cup dry white wine- 2 cups of hot water or vegetable broth 
  • 3/4 tsp salt- pinch of black pepper
  • 1 to 2 tbsp vegan butter- 1/4 cup nutritional yeast (or Parm if you’re not vegan) 


  • Preheat the oven to 400 degrees
  • Roast the vegetables on a single baking sheet on the top rack of the oven (risotto will bake on the bottom rack)
  • Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat
  • Add the onion, cook, stirring, until it is soft and translucent, about 3 minutes
  • Add the rice and stir to coat with the oil. Stir in the wine cook until the wine has evaporated, 1 minute or more
  • Stir in 2 cups of the hot water, salt and pepper, and bring to a boil
  • Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables
  • After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.Remove the risotto from the oven and stir in another 1/2 cup of hot water, the butter, and the nutritional yeast (or cheese). Serve topped with roasted vegetables

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