Less work = Awesome
This vegan oven risotto is my new favorite — creamy, simple, and low-effort. It delivers the rich texture of traditional risotto without the constant stirring. A silky, oil-free pesto adds brightness and extra creaminess. During culinary school I learned how to make perfect risotto the old-fashioned way, but I rarely wanted to stand over the stove for ages. This oven method solves that: a brief stovetop start, then the oven finishes the rice into tender, creamy perfection.
The process is fuss-free: sauté shallots and rice, deglaze with wine, add broth, and bake. No constant ladling of hot stock. The result is a luscious risotto that’s lovely on its own or transformed by the vibrant oil-free pesto. I like to fold about half the pesto into the cooked rice and spoon the rest on top for serving.
This dish pairs wonderfully with roasted vegetables — charred broccoli is one of my favorites — or a protein like crispy tofu. It’s plant-based and naturally gluten-free, so it works for many diets.
Vegan Oven Risotto with Pesto
Print Recipe
Ingredients
Vegan Oven Risotto
- 1 Tablespoon Olive oil
- 2 Large Shallots, chopped
- 1 Cup Arborio rice
- 1/2 Cup Dry white wine
- 2 Cups Vegetable broth
- 2 Tablespoons Vegan butter (eg. Earth Balance)
- 2 Tablespoons Nutritional yeast
- Salt and pepper to taste
Oil-Free Pesto
- 2 Cups Fresh basil
- 1/4 Cup Fresh chives
- 2 Cloves Garlic
- 1/4 Cup Pine nuts
- 3 Tablespoons Vegetable broth (to loosen)
- Juice of 1/2 a Lemon
- Pinch of Salt and pepper
For Serving
- Roasted broccoli, optional
- Vegan Parmesan (eg. Violife)
- Red pepper flakes
Instructions
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Preheat the oven to 350°F (175°C).
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In an oven-safe pot, heat the olive oil over medium-high heat. Add the chopped shallots.
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Sauté the shallots for 3–5 minutes, until translucent, lowering the heat if needed.
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Add the Arborio rice and stir to coat. Season with a pinch of salt and pepper and sauté for about 2 minutes.
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Pour in the white wine, stir, and simmer for about 3 minutes until most of the wine is absorbed.
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Add the 2 cups of vegetable broth, stir, season with another pinch of salt and pepper, bring to a simmer, then transfer the pot to the oven.
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Bake for 15–18 minutes, until the broth is absorbed and the rice is tender.
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While the risotto bakes, make the pesto: combine basil, chives, garlic, pine nuts, lemon juice, and a pinch of salt and pepper in a food processor. Pulse until smooth, adding vegetable broth a little at a time if you prefer a thinner consistency. Set aside.
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Remove the risotto from the oven and stir in the vegan butter and nutritional yeast until creamy.
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Fold about half the pesto into the risotto, reserving the rest for topping. Taste and adjust seasoning with more salt and pepper if needed.
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Serve immediately with roasted broccoli, crispy tofu, a sprinkle of vegan Parmesan, and red pepper flakes if desired.
