Try our vegan risotto recipe then check out our vegetarian risotto, vegan ramen, vegan Thai green curry and vegan pizza.

This recipe uses nutritional yeast as a great parmesan substitute. Read our guide for more information on what is nutritional yeast and where to buy it.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 bulb fennel, finely chopped
  • 1 courgette, halved lengthways and thinly sliced
  • 3 cloves garlic, finely chopped
  • ½ tsp fennel seeds, lightly crushed
  • 200g risotto rice
  • a small glass vegan white wine (optional)
  • 800ml vegetable stock, hot
  • 200g frozen peas
  • 2 tbsp nutritional yeast
  • 1 lemon, zested and juiced
  • a small bunch flat-leaf parsley, finely chopped


  • STEP 1

    Heat the olive oil in a large, deep frying pan, add the onion, fennel and courgette, and fry for 10 minutes until softened, adding a splash of water if it starts to catch. Add the garlic and fennel seeds, and cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil. Pour in the wine, if using, and bubble away until reduced by half.

  • STEP 2

    Keep the vegetable stock in a pan over a very low heat to keep warm. Add a ladleful at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time. Once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked. Stir in the nutritional yeast, lemon zest and juice, and some seasoning, divide between shallow bowls and top with the parsley.

Cook's notes

Nutritional yeast is deactivated yeast that adds a savoury, umami flavour to vegan dishes – it is available from health-food shops and large supermarkets.

Head here for more risotto ideas

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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