There is something absolutely magical about a perfectly creamy risotto that warms your heart and soul, and this Vegan Caramelised Onion Risotto Recipe delivers exactly that in spades. With deeply sweet caramelised onions mingling beautifully with tender arborio rice, kissed by a glossy, luscious texture and the subtle tang of nutritional yeast and lemon, this dish is a true celebration of plant-based comfort food. It’s a wonderfully satisfying meal that feels fancy but is surprisingly simple to make — a real crowd-pleaser for anyone looking to enjoy a cozy, flavorful dinner with zero fuss.
Ingredients You’ll Need
The charm of this risotto lies in its simplicity, and each ingredient plays a star role to create that perfect balance of rich flavor, velvety texture, and irresistible aroma. These everyday ingredients come together to transform humble onions and rice into an unforgettable vegan meal.
- 3 medium white onions: The heart of the dish, caramelised slowly to bring out their deep, natural sweetness.
- 1 liter vegetable stock: Adds savory depth that infuses every grain of rice.
- 30 g vegan butter: For silky richness that envelops the onions and rice beautifully.
- 2 tablespoons olive oil: Keeps everything sautéing nicely without overpowering the other flavors.
- 3 cloves garlic: Gently crushed to add gentle warmth and aroma.
- 220 g arborio risotto rice: Creamy texture guaranteed thanks to its high starch content.
- ¼ teaspoon red pepper flakes: A subtle kick that awakens the palate without stealing the show.
- 70 ml soy milk: Adds creaminess and binds the flavors together smoothly.
- 1 tablespoon tapioca starch: A natural thickener to enhance the risotto’s glossy finish.
- 2 tablespoons nutritional yeast: Adds that irresistible cheesy, nutty undertone.
- 1 teaspoon lemon juice: Brightens the dish with a fresh, tangy lift.
- Flaky salt and crushed black pepper: To season perfectly.
- Small bunch chives: Fresh, mild oniony notes for garnish.
- 1 teaspoon vegan parmesan: A final sprinkle to elevate the dish’s flavor and presentation.
How to Make Vegan Caramelised Onion Risotto Recipe
Step 1: Prepare the Onions
Begin by peeling your onions carefully. Slice one onion finely and set it aside — this will add a sweet, delicate crunch later. Slice the other two onions in half and then into thin crescent shapes. These thicker crescents will slow-cook beautifully to caramelised perfection, creating the dish’s rich, golden base.
Step 2: Caramelise the Onions
In a wide, heavy-bottomed pan, melt the vegan butter with one tablespoon of olive oil over medium heat. Add the onion crescents and lower the heat to medium-low. Let them cook slowly, stirring occasionally, for about 10 to 15 minutes. Add a pinch of flaky salt halfway through to help draw out moisture and sweetness. If the onions begin to dry or stick, splash in a couple of tablespoons of water and reduce the heat slightly. Your goal is deeply golden, soft, sweet-smelling onions — every bite should feel like a little hug.
Step 3: Sauté the Finely Chopped Onion and Garlic
Once your onions are caramelised, transfer them to a plate and set aside. Increase the heat to medium, add the remaining tablespoon of olive oil to the pan, and toss in the finely chopped onion. Cook for just one minute until softened but not browned, then add the crushed garlic and cook for a few more minutes, stirring frequently. If needed, add a splash of water to prevent sticking but keep the flavors gentle and fresh.
Step 4: Prepare the Stock
While the onions and garlic cook, place your vegetable stock in a medium saucepan and bring it to a gentle simmer. Once simmering, lower the heat to keep it warm — this will ensure the starch in the rice cooks evenly and the risotto stays creamy.
Step 5: Begin Cooking the Risotto Rice
Add the arborio rice to your pan with the sautéed onions and garlic. Stir gently to coat the rice grains with oil and warmth for about a minute. Then ladle in just enough hot vegetable stock to cover the rice. Stir regularly, letting the rice absorb the stock slowly. Keep adding stock one ladle at a time as it’s absorbed, working patiently; this gradual cooking is the secret to that perfect creamy texture.
Step 6: Mix the Creamy Finish
While the rice cooks, combine soy milk, tapioca starch, nutritional yeast, and lemon juice in a clean jar or bowl. Shake or whisk well to blend into a smooth mixture, then set this aside — it’s the magic that adds extra creaminess and umami.
Step 7: Bring It All Together
Once all the stock is gradually absorbed and the rice is tender but still with a slight bite, season generously with flaky salt, crushed black pepper, and red pepper flakes for a gentle warmth. Fold in your caramelised onions carefully, stirring to distribute their sweet richness evenly through the risotto. Lower the heat and pour in the tapioca starch mixture, stirring until the risotto becomes silky, glossy, and utterly dreamy. Remove from heat and get ready to serve your beautiful creation!
How to Serve Vegan Caramelised Onion Risotto Recipe
Garnishes
To elevate your Vegan Caramelised Onion Risotto Recipe at the table, a sprinkle of fresh chives adds lovely pops of vibrant green color and subtle onion flavor that brightens the dish. A generous dusting of vegan parmesan on top lends a delicious salty, tangy note that complements the creamy risotto perfectly.
Side Dishes
This risotto stands wonderfully on its own but pairs beautifully with crisp green salads dressed in lemon vinaigrette or roasted seasonal vegetables to add some texture contrast and freshness. For a heartier meal, crisp garlic bread or grilled mushrooms are amazing companions that will bring the whole vegan feast together.
Creative Ways to Present
Presentation-wise, try serving this risotto in shallow bowls with a little extra drizzle of olive oil and a few fresh herb sprigs. For a dinner party, spoon risotto into small ramekins or elegant cups for bite-sized portions, garnished with microgreens or edible flowers — your guests will be impressed not just by the taste but the stylish, cozy vibe!
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vegan Caramelised Onion Risotto Recipe in an airtight container in the refrigerator for up to 3 days. The creamy texture may thicken as it cools, so give it a gentle stir before reheating to loosen it up.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers for up to one month. Portion into freezer-safe containers, and when ready to eat, thaw overnight in the fridge before reheating slowly on the stove with a splash of plant milk or vegetable stock to revive its creaminess.
Reheating
Reheat your Vegan Caramelised Onion Risotto Recipe gently in a saucepan over low heat. Add a little soy milk or vegetable stock while warming to bring back the luxuriously smooth texture. Stir continuously and avoid high heat to prevent the rice from sticking or drying out.
FAQs
Can I use other types of rice for this risotto?
For the creamiest results, arborio rice is your best bet as it releases plenty of starch while cooking, giving that signature risotto texture. Short-grain rice variants can work in a pinch, but long-grain rice won’t achieve the same silky consistency.
Is this Vegan Caramelised Onion Risotto Recipe nut-free?
Yes! This recipe uses no nuts, making it safe for those with nut allergies. Just be sure your vegan butter and vegan parmesan alternatives are nut-free as well, depending on the brands you choose.
Can I make this risotto gluten-free?
Absolutely! The ingredients in this Vegan Caramelised Onion Risotto Recipe are naturally gluten-free. Just confirm that your vegetable stock and vegan parmesan substitute don’t contain hidden gluten.
Can I add other vegetables to this risotto?
Definitely! Feel free to stir in sautéed mushrooms, peas, roasted squash, or spinach towards the end of cooking. This will personalize the dish and add extra layers of flavor and texture.
How do I ensure my onions are perfectly caramelised?
Patience is key. Cooking the onions on low to medium-low heat, stirring occasionally, and adding small amounts of water if they start sticking ensures they soften and turn a deep golden-brown without burning, unlocking their natural sweetness for a rich risotto base.
Final Thoughts
If you’re craving a dish that feels both comforting and a little special, this Vegan Caramelised Onion Risotto Recipe is your new best friend in the kitchen. Its rich flavors, silky texture, and simple ingredients make it a joyful meal to cook and share. Next time you want something cozy yet elegant, give this recipe a try — I promise it will become one of your favorites too.
Print
Vegan Caramelised Onion Risotto Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan / Italian-inspired
- Diet: Vegan
Description
This Vegan Caramelised Onion Risotto is a satisfyingly silky, creamy risotto with a deep, rich flavour. Featuring perfectly caramelised onions, tender arborio rice, and a smooth, glossy texture, this plant-based dish delivers the comforting indulgence of traditional risotto without any dairy. Enhanced with nutritional yeast and a luscious vegan parmesan topping, it’s an elegant and delicious meal perfect for vegan and vegetarian diets.
Ingredients
Vegetables and Aromatics
- 3 medium white onions
- 3 cloves garlic, peeled and crushed
- Small bunch chives, chopped
Liquids & Stocks
- 1 liter vegetable stock (or vegan bouillon)
- 70 ml soy milk
- 2 tablespoons olive oil (divided)
- 30 g vegan butter
Rice and Starch
- 220 g risotto rice (Arborio)
- 1 tablespoon tapioca starch
Seasonings & Enhancers
- ¼ teaspoon red pepper flakes
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- Flaky salt and crushed black pepper, to taste
- 1 teaspoon vegan parmesan (for topping)
Instructions
- Prepare the onions: Peel all three onions. Slice one onion finely and set aside for later use. Slice the remaining two onions in half and then into thin crescents, keeping these separate from the finely chopped onion.
- Caramelise the onion crescents: In a wide, heavy-bottomed saucepan over medium heat, melt the vegan butter with 1 tablespoon olive oil. Add the onion crescents, reduce heat to medium-low, and fry for 10 to 15 minutes, stirring occasionally and adding a pinch of salt halfway through. Add a few tablespoons of water if the onions start drying out. Cook until onions are golden brown and sweet smelling. Transfer to a small plate and set aside.
- Sauté the finely chopped onion and garlic: Return the pan to medium heat and add the remaining tablespoon of olive oil. Add the finely chopped onion and sauté lightly for about a minute until soft but not browned. Add the crushed garlic and continue to fry for a few minutes, adding a splash of water if needed to prevent sticking.
- Heat the stock: In a separate medium saucepan, bring the vegetable stock to a simmer over medium heat, then reduce heat to low to keep warm.
- Cook the rice: Add the risotto rice to the pan with the onion and garlic. Gently toast the rice by stirring often for about a minute. Using a ladle, add enough warm vegetable stock to just cover the rice. Stir frequently and let it absorb the liquid almost completely before adding more stock. Repeat this process until all the stock is absorbed and the rice is creamy and al dente.
- Prepare the vegan cream: In a clean jar, combine the soy milk, tapioca starch, nutritional yeast, and lemon juice. Shake vigorously until well mixed and set aside.
- Finish the risotto: Once the rice is cooked, season the risotto with flaky salt, crushed pepper, and red pepper flakes to taste. Stir in the caramelised onions until evenly combined.
- Add creaminess: Reduce the heat to low and pour in the soy milk mixture. Stir continuously until the risotto becomes smooth and glossy. Remove from heat immediately to prevent overcooking.
- Serve: Spoon the risotto onto plates, garnish with chopped chives and a sprinkle of vegan parmesan, and serve warm.
Notes
- Use a heavy-bottomed pan to ensure even cooking and prevent burning while caramelising onions.
- Keep the vegetable stock warm throughout to maintain a consistent cooking temperature for the risotto.
- If tapioca starch is unavailable, you can substitute with cornstarch, but this may slightly alter texture.
- Adjust seasoning at the end to taste, as the nutritional yeast and vegan parmesan add umami.
- For a nuttier twist, consider adding toasted pine nuts or walnuts as a topping.
