Vegan Risotto with Plant-Based Meatballs
Silky, creamy risotto made with arborio rice and vegetable broth, topped with savory vegan meatballs. Perfect for a cozy dinner that feels special but is still wholesome and plant-based.
Prep: 15 minutes
Cook: 30 minutes
Total: ~45 minutes
Ingredients
Vegan Meatballs
1 cup cooked lentils (or chickpeas), mashed
½ cup breadcrumbs
1 tbsp nutritional yeast
1 garlic clove, minced
½ tsp paprika
½ tsp dried oregano
Salt & black pepper
1 tbsp olive oil
Risotto
1 cup arborio rice
1 small onion or shallot, finely chopped
2 garlic cloves, minced
3–4 cups warm vegetable broth
2 tbsp olive oil
¼ cup white wine
¼ cup cashew cream or vegan cream
Salt & pepper to taste
Finish & Garnish
Fresh parsley or basil
Nutritional yeast or vegan parmesan
Cracked black pepper
Instructions
1️⃣ Make Vegan Meatballs
Mix all meatball ingredients in a bowl
Shape into small balls
Pan-fry in olive oil over medium heat 6–8 minutes, turning until golden
Set aside
2️⃣ Start Risotto
Heat olive oil in a wide pan
Saute onion until soft
Add garlic, cook 30 seconds
Stir in arborio rice, toast 1 minute
3️⃣ Deglaze
Pour in white wine (if using) and let it absorb
4️⃣ Cook Risotto
Add warm broth ½ cup at a time, stirring gently
Let liquid absorb before adding more
Continue 18–20 minutes until creamy and tender
5️⃣ Finish
Stir in cashew cream
Season with salt & pepper
6️⃣ Assemble
Spoon risotto into bowls
Top with vegan meatballs
Garnish with herbs and nutritional yeast
Tips
Keep broth warm for best risotto texture
Stir gently, not constantly
Add mushrooms or spinach for extra depth
Frequently Asked Questions
Q: Can I bake meatballs instead?
Yes — bake at 190°C (375°F) for 15–18 minutes.
Q: Can I make risotto oil-free?
Yes — saute with vegetable broth instead of oil.
Q: Gluten-free?
Use gluten-free breadcrumbs for meatballs.
Nutritional Information
Calories: 480 kcal
Protein: 18 g
Carbs: 62 g
Fat: 18 g
Fiber: 8 g