Make this cheezy vegan risotto dish for your friends and family this holiday season and wow them. (Tip: Don’t tell them right away that it’s vegan. ;))

My Ingredient List

  • ½ cup dry vegan wine
  • 4 ½ cups vegetable stock
  • 1 tbsp olive oil
  • 2 tbsp vegan butter
  • 1 ½ cup arborio rice
  • 1 cup Nafsika’s Parmesan cheese (finely grated)
  • 4 cloves garlic (Minced or pressed in a garlic press)
  • Salt and pepper to taste


  1. In a large saucepan, melt the butter, and add the olive oil. Once its hot, add the garlic and sauté until slightly golden.
  2. Add the rice, stir constantly until the rice is covered in the butter and oil mixture. Allow the rice to cook for 3 minutes on medium heat. Add the wine, stir.
  3. Once the wine has evaporated, add 2 cups of the vegetable broth, half a cup at the time, once the broth evaporates, add another half a cup, repeat the process until you’ve finished the 2 cups. Remember to always stir the rice.
  4. Add half of the parmesan cheese and half a cup of vegetable broth and stir until it has all come together. Continue pouring half a cup of the broth at the time until you are finished. Add the remaining cheese, stir constantly until the cheese finishes melting.
  5. Sprinkle salt and pepper to taste.
  6. Serve hot, add extra Parmesan cheese on top.

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