Creamy Vegan Risotto with Corn and Roasted Shallots 

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This rich vegan corn risotto is full of bold summer flavour thanks to sweet corn and melt-in-your-mouth roasted shallots. It comes together in 1 pan (and some foil) and makes for a hearty lunch or dinner with simple ingredients. It’s dairy-free risotto with fresh, summery notes.

a bowl of vegan risotto topped with shallots and green onions.

What is Vegan Risotto?

Risotto is a classic Italian rice dish that is popular at restaurants and home cooking. This vegan creamy risotto is a plant-based version that relies on vegan and dairy-free alternatives to achieve flavour and creaminess without any animal products!

Arborio rice (and all rice in general) is naturally gluten-free, so this recipe is not only vegan, it’s also gluten-free! Risotto is versatile and can be flavoured with different spices and vegetables that suit your taste. 

Today, I’m making a Vegan Corn Risotto with delicious, rich flavour, texture, and the creamy texture we love without any dairy!

What Makes This Recipe Great

Arborio rice is short-grain rice that is naturally high in starch. Corn, which is also high in natural starch, is the perfect complement making this vegan risotto super creamy without the need for any dairy at all! It’s the perfect recipe for a side dish or even a main dish.

How to Make This Vegan Risotto Recipe

Cooking risotto is a lot easier than you think! It requires a little hands-on time but is straightforward and simple. The corn’s natural starch adds to the creaminess of this vegan risotto without the need for any added dairy, while nutritional yeast gives it a slight “cheesy” flavour. 

All you need is a shallow pan and a piece of foil!

How to Make This Vegan Risotto Recipe

Making vegan risotto is a lot easier than you think! It requires a little hands-on time but is straightforward and simple. The corn’s natural starch adds to the creaminess of this vegan risotto without the need for any added dairy, while nutritional yeast gives it a slight “cheesy” flavour. 

All you need is a shallow pan and a piece of foil!

Ingredient Notes

recipe ingredients in small bowls
  • Arborio rice: This is a short-grain rice mostly used for risotto. It’s easy to find in most local grocery stores. 
  • Sweet corn: You’ll need 3 ears of corn for this recipe. I recommend using fresh corn, but canned or frozen will also work in a pinch. 
  • Shallots: Shallots are a type of onion that is known for its mild and sweet flavor.
  • Garlic cloves
  • Vegetable broth
  • Nutritional yeast: This gives cheesy, nutty flavor without any dairy!
  • Vegan butter
  • Salt and black pepper
  • Chives

Step-by-Step Instructions

  1. Preheat your oven to 400F and prepare your shallots by quartering them and placing them on a piece of foil. Lift the sides and crimp to create a small bowl, then drizzle with 2 tsp oil and a pinch of salt and pepper. Cover with another piece of foil to seal. Roast for 15-30 minutes or until nice and caramelized.
  2. In a small pot, bring veggie broth to a boil over medium-high heat.
  3. In another pan, heat oil over medium high heat. Add garlic, corn and season with sea salt and pepper, and sauté for 2-3 minutes. Next, scrape the cob of the corn with a knife to extract any remaining juice, add to the pan along with the rice, and cook for another few minutes until the risotto rice is translucent.
  4. Start adding the vegetable stock to the rice in 1/2 cup intervals under medium low heat, stirring each time until the rice has absorbed the liquid. Repeat until broth is all incorporated and rice is tender and creamy.
  5. When the shallot is cooked through, stir it into the risotto along with nutritional yeast and vegan butter if using. Season to taste, sprinkle fresh parsley on top and enjoy.
a white bowl filled with vegan risotto and topped with shallots.

Making the Best Roasted Shallots

We are roasting shallots in the oven so they can cook down while we prepare the risotto. I find this method to be the most time efficient and give the best results, so you can start to work on adding broth to the risotto while it roasts, and it’s also the most hands-off! 

Simply quarter your shallots, toss with oil, season with salt and pepper, and let roast covered in foil until nice, soft, and aromatic. The flavours you’ll unlock are to die for and makes for the perfect risotto.

Serving Tips

Get creative and consider layering on the flavour! This is a great recipe to start with and then mix in some umami or acidity into the risotto, serve with meaty mushrooms, or garnish with some bright summer flavours.

  • chives to garnish
  • white miso paste can be added to the rice for extra umami
  • a grating of vegan cheese to top
  • grilled mushrooms
  • fresh lemon juice
  • parsley, and other fresh herbs, to taste
  • Splash of dry white wine while the rice cooks.
  • Drizzle of truffle oil

Storage Tips

  • It’s a good idea to store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat over the stovetop with a little olive oil or vegan butter to break up any clumps. You can also reheat in the microwave if desired. 
a white spoon resting inside a bowl of corn risotto.

Recipe FAQs

What is vegan risotto made of?

Vegan risotto is made with the same arborio rice (or carnaroli rice) as traditional risotto. The rest of the ingredients are vegan alternatives like vegetable broth, nutritional yeast, vegan butter, etc. 

Does risotto have a lot of dairy?

Typically, yes it contains dairy. The regular version is typically made with parmesan cheese, butter, and cream. This vegan version is just as good, but has no dairy at all!

Is risotto made with rice or pasta?

Rice! Some people confuse arborio rice with pasta, but it is in fact a short-grain rice product. 

What other variations of vegan risotto can I make?

There are really so many options because risotto is quite versatile. You can make vegan mushroom risotto, asparagus risotto, saffron risotto, and more!

More Favorite Corn Recipes

20 Vegan Corn Recipes to Make This Summer

Miso Maple Butter Bath Corn

Corn, Kale, and Zucchini Fritters

Creamy Vegan Corn Chowder

Low Waste Vegan Popcorn

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

Creamy Vegan Risotto with Corn and Roasted Shallots 

5 from 5 votes
Servings: 3 -4 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
This rich vegan risotto is full of bold summer flavour thanks to sweet corn and melt-in-your-mouth roasted shallots. It comes together in 1 pan (and some foil) and makes for a hearty lunch or dinner. It’s dairy-free risotto with fresh, summery notes.

Ingredients 

  • 3/4 cup arborio rice
  • 3 ears sweet corn
  • 4 shallots quartered
  • 3-4 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan butter optional
  • salt and pepper to taste
  • chives to garnish

Instructions 

  • Preheat your oven to 400F and prepare your shallots by quartering them and placing on a piece of foil. Lift the sides and crimp to create a small bowl, then drizzle with 2 tsp oil and a pinch of salt and pepper. Cover with another piece of foil to seal. Roast for 15-30 minutes or until nice and caramelized.
  • In a small pot, bring veggie broth to a boil.
  • In another pan, heat oil over medium heat. Add garlic, corn and season with salt and pepper and sauté for 2-3 minutes. Next scrape the cob of the corn with a knife to extract any remaining juice and add to the pan along with rice and cook for another few minutes until rice is translucent.
  • Start adding the veggie broth to the rice in 1/2 cup intervals, stirring each time until rice has absorbed the liquid. Repeat until broth is all incorporated and rice is tender and creamy.
  • When the shallot is cooked through, stir it into the risotto along with nutritional yeast and vegan butter if using. Season to taste and enjoy.

Notes

Making the Best Roasted Shallots

We are roasting shallots in the oven so they can cook down while we prepare the risotto. I find this method to be the most time efficient, so you can start to work on adding broth to the risotto while it roasts, and it’s also the most hands-off!
Simply quarter your shallots, toss with oil, season with salt and pepper, and let roast covered in foil until nice, soft, and aromatic. The flavours you’ll unlock are to die for.

Serving Tips

Get creative and consider layering on the flavour! Mix in some umami or acidity into the risotto, serve with meaty mushrooms, or garnish with some bright summer flavours.
    • chives to garnish
    • white miso paste can be added to the rice for extra umami
    • a grating of vegan parmesan cheese to top
    • grilled mushrooms
    • fresh lemon juice
    • parsley, and other fresh herbs, to taste

Storage Tips

    • Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat over the stovetop with a little olive oil or vegan butter to break up any clumps. You can also reheat in the microwave if desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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13 Comments

  1. I used to be a mushroom risotto girl but this corn risotto is my new favorite. So incredibly easy to put to get with only a few ingredients involved but has a whole lot of flavor. Ive already made it twice within one week. #KinCookingClub

    5 stars

  2. I made this recipe for dinner and it was a big win! It's really easy and such a great combination of flavors 🌽🍚🧈. I will make it again! I didn't have arborio rice but it work great with basmati rice too. I just used 3 cups of vegetable broth instead of 4 cups. I topped the corn risotto with some fresh chives, and pan-fried oyster mushrooms. Try it out, you will not be disappointed!

    5 stars

  3. This was so delicious! I added some sugar snap peas at the end that I had on hand for some extra crunch and crispness and paired well with the sweetness of the corn!

    5 stars

  4. I made this one last night and it was so good. I topped it with pan fried mushrooms and green onion (my chives went all wilty) and it was super rich and filling. I'm excited to see what you highlight next month! #KinCookingClub

    5 stars

  5. I leave most of the cooking up to my bf but since these recipes came up in the newsletter I knew I needed to get in the kitchen! My bf and I cooked the risotto together and the recipe was so straightforward and approachable- Remy made it so easy to make a delicious healthy meal. We LOVED the risotto and have gone on to make it again and again. My boyfriend is far from vegan but he was hooked too :) he is already looking forward to making next months recipe with me!

    5 stars

    1. Hi Andrea, you don't put the pan in the oven. The oven is just used for roasting the shallots and it's written out in the recipe!