Spicy Red Risotto Vegan Recipe
Spicy Red Risotto Vegan Recipe: Zesty & Vegan-Friendly Dish
When I first made this spicy red risotto, I couldn’t believe how colorful and delicious it turned out. The mix of creamy rice, tender veggies, and just the right kick of spice made every bite irresistible.
I love how it feels like comfort food but still looks like something you’d get in a fancy restaurant. The best part? It’s easy enough to make on a busy weeknight. Every time I serve it, people ask for seconds—and I can’t blame them!

Ingredients
Here’s everything you need to make this dish perfectly.
- 2 cups cooked basmati rice – I prefer freshly cooked rice for a fluffier texture.
- 1 ½ cups tomato sauce – use good-quality or homemade for the best flavor.
- 1 cup baby button mushrooms – keep them whole for a meatier bite.
- 1 large Ramiro pepper – its sweetness balances the spice beautifully.
- 1 medium red onion – adds depth and natural sweetness.
- 3 garlic cloves – fresh garlic gives a richer aroma.
- ½ cup babycorn – brings crunch and a pop of color.
- 2 green chillies – adjust to your spice preference.
- ¼ cup fresh basil – rip it by hand for a stronger aroma.
- 2 tbsp olive oil – coats and enhances the vegetables while sautéing.
- 1 tsp grated fresh ginger – adds a warm, zesty kick.
- ½ tsp turmeric powder – gives color and subtle earthiness.
- ½ tsp chilli flakes – adjust for heat.
- ½ tsp herbes de Provence – adds a herby, floral note.
- 1 tbsp chopped chives – for garnish.
- Salt and pepper – to taste.
Note: This ingredient list serves 3–4 people.
Variations
You can easily tweak this spicy red risotto to match your taste or dietary needs.
- Swap basmati rice with arborio rice for a creamier, more traditional risotto.
- Replace tomato sauce with roasted red pepper puree for a smoky depth.
- Use coconut cream instead of olive oil for a richer, dairy-free twist.
- Add zucchini, spinach, or kale for extra nutrients and color.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Frying pan or wok – for sautéing vegetables and combining everything.
- Mixing bowl – to blend the sauce with herbs and spices.
- Knife and cutting board – for prepping the vegetables.
- Spoon – to stir and mix ingredients evenly.
How to Make Spicy Red Risotto?
Prepare the Vegetables
Start by cooking the rice until tender, then set it aside. While it cooks, slice the Ramiro pepper, dice the onion, garlic, and green chillies, and chop the babycorn. Keep mushrooms whole for texture, and tear fresh basil leaves for fragrance.
Make the Sauce
In a mixing bowl, combine tomato sauce, fresh basil, grated ginger, turmeric, herbes de Provence, and chilli flakes. Add a pinch of salt and pepper, then stir until the sauce is smooth and aromatic.
Start Sautéing
Heat olive oil in a frying pan over medium heat. Add onion, garlic, chillies, and babycorn. Cook until onions are soft and slightly golden—this enhances the sweetness and flavor of the vegetables.
Add Peppers and Mushrooms
Toss in the mushrooms and Ramiro pepper. Stir occasionally, allowing them to soften and absorb the oil and spices.
Combine the Sauce
Pour your prepared sauce over the vegetables. Stir gently and let it simmer for about 5 minutes so all the flavors can blend beautifully.
Mix in the Rice
Add the cooked rice to the pan and mix until every grain is coated in the rich, spiced sauce. Simmer for another 3 minutes, stirring occasionally to prevent sticking.
Serve and Enjoy
Turn off the heat and plate your risotto. Garnish with chives or extra basil leaves. Serve warm and enjoy the burst of flavor in every bite.
Additional Tips for Making this Recipe Better
From my own experience, these little tweaks can make your risotto even better:
- Use freshly cooked rice for the best texture.
- Add the basil at the end to keep its flavor bright and fresh.
- Taste and adjust salt right before serving—it makes a big difference.
- Don’t rush the sautéing step; it’s key to deep, rich flavors.
How to Serve Spicy Red Risotto?
For the best presentation, serve the risotto on a wide, shallow plate so the colors stand out. Garnish with fresh basil leaves or a wedge of lime for freshness. Pair with a crisp green salad or warm crusty bread for a complete, satisfying meal.
Nutritional Information
Each serving is packed with flavor and balanced nutrients:
- Calories: 350
- Protein: 8g
- Carbohydrates: 55g
- Fat: 10g
Make Ahead and Storage
Make Ahead
You can prepare the sauce and chop the vegetables a day in advance. Store them in airtight containers in the fridge, then cook everything together when you’re ready.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat with a splash of water to restore creaminess. Freezing isn’t recommended, as rice can become mushy after thawing.
Why You’ll Love This Recipe?
This risotto is comfort food with a spicy, vibrant twist. Here’s why I think it’s worth making again and again:
- Bold flavor in every bite – the mix of tomato, herbs, and spice is irresistible.
- Quick and fuss-free – ready in just 30 minutes with simple steps.
- Naturally vegan – perfect for plant-based eaters and dairy-free diets.
- Customizable to your taste – adjust spice, veggies, or even the rice type.
- Looks as good as it tastes – vibrant colors make it a showstopper at the table.

Spicy Red Risotto Vegan Recipe
Ingredients
Method
- Start by cooking the rice until tender, then set it aside. While it cooks, slice the Ramiro pepper, dice the onion, garlic, and green chillies, and chop the babycorn. Keep mushrooms whole for texture, and tear fresh basil leaves for fragrance.
- In a mixing bowl, combine tomato sauce, fresh basil, grated ginger, turmeric, herbes de Provence, and chilli flakes. Add a pinch of salt and pepper, then stir until the sauce is smooth and aromatic.
- Heat olive oil in a frying pan over medium heat. Add onion, garlic, chillies, and babycorn. Cook until onions are soft and slightly golden—this enhances the sweetness and flavor of the vegetables.
- Toss in the mushrooms and Ramiro pepper. Stir occasionally, allowing them to soften and absorb the oil and spices.
- Pour your prepared sauce over the vegetables. Stir gently and let it simmer for about 5 minutes so all the flavors can blend beautifully.
- Add the cooked rice to the pan and mix until every grain is coated in the rich, spiced sauce. Simmer for another 3 minutes, stirring occasionally to prevent sticking.
- Turn off the heat and plate your risotto. Garnish with chives or extra basil leaves. Serve warm and enjoy the burst of flavor in every bite.
Notes
- Use freshly cooked rice for the best texture.
- Add the basil at the end to keep its flavor bright and fresh.
- Taste and adjust salt right before serving—it makes a big difference.
- Don’t rush the sautéing step; it’s key to deep, rich flavors.