I’ve made a lot of risottos, but this one stands out. One night, I had a roasted red bell pepper and a craving for something spicy. So I tossed together a red sauce with pantry staples and folded it into my risotto.
The result? A creamy, smoky, and spicy bowl of comfort I couldn’t stop eating. This vegan twist is now one of my favorite go-to recipes when I want flavor and heat without any dairy.
Ingredients You’ll Need
Each ingredient in this spicy risotto plays a role—either bringing creaminess, bold flavor, or that satisfying kick of heat.
For the Risotto Base:
- 1 cup Arborio rice: Its starchiness is what gives risotto that signature creamy finish—no substitutions here.
- 3 cups warm vegetable broth: Always keep your broth warm; it helps maintain a steady cooking temperature and ensures smooth absorption.
- 2 tbsp olive oil: Perfect for sautéing onions and giving a touch of richness without butter.
- 1 medium onion, diced: Adds sweetness and depth to the dish.
- 2 cloves garlic, minced: Fresh garlic adds sharp, aromatic flavor—skip the jarred kind.
- 3 green onions, thinly sliced: They bring in a mild oniony freshness near the end.
For the Red Sauce (The Flavor Bomb):
- 1 roasted red bell pepper (jarred or homemade): This gives the sauce its sweet, smoky backbone.
- 1/3 cup canned diced tomatoes: Tangy and rich, they bring depth to the sauce.
- 1/2 tsp smoked paprika: A must for that rich, smoky warmth.
- 1/4 tsp cayenne pepper: Adds subtle heat—feel free to tweak based on your spice level.
- 1/2 tsp red pepper flakes: Turns up the heat another notch if you’re a fan of fire.
- 1 tsp nutritional yeast: Mimics the cheesy element, making it creamy and umami-rich without dairy.
- Salt and black pepper to taste: Taste often, and season as you go.
For Garnish:
- Chopped fresh parsley: Adds brightness and color.
- Vegan Parmesan (optional): Extra cheesy flavor without the dairy.
- Chili oil drizzle (optional): Perfect for spice lovers who want that final zing.
Note: This recipe yields about 2 generous servings or 3 lighter portions, depending on how hungry you are!
Variations
Feel free to make this risotto your own with these delicious twists:
- Dairy-Free Alternative: Already dairy-free, but if you don’t like nutritional yeast, try unsweetened coconut cream or cashew cream for richness.
- Less Spicy: Reduce or skip the red pepper flakes and cayenne for a more mellow version.
- Extra Veggies: Add sautéed mushrooms, zucchini, or roasted chickpeas for texture and nutrition.
- Herb Swap: Try fresh basil instead of parsley for a more Italian flair.
- Protein Boost: Stir in cooked lentils or vegan sausage slices for extra heartiness.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You’ll Need
- Large saucepan or heavy pot: Helps cook risotto evenly without burning.
- Wooden spoon or silicone spatula: Great for stirring and releasing starch.
- Ladle: Helps add broth gradually and maintain the creamy texture.
- Chef’s knife: Essential for chopping onion, garlic, and herbs.
- Cutting board: For clean and safe prep work.
- Blender or food processor: To make the smooth, spicy red sauce.
How to Make Spicy Red Risotto (Vegan)?
Let’s walk through how I make this flavorful risotto from start to finish. Take your time and enjoy the process—it’s worth every stir.
1. Prep the Sauce and Ingredients
Start by chopping your onion and garlic, then slice the green onions. Warm your vegetable broth in a separate pot to keep it ready for the risotto. In a blender, combine roasted red pepper, tomatoes, smoked paprika, cayenne, red pepper flakes, nutritional yeast, salt, and pepper. Blend the mixture until smooth and set it aside—this will be your spicy red sauce.
2. Sauté the Aromatics
Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until soft and translucent. Then add the garlic, stirring often to avoid browning, and cook for another minute to bring out its flavor.
3. Toast the Rice
Pour in the Arborio rice and stir it to coat it well with the oil, onions, and garlic. Let it toast for 1 to 2 minutes, stirring occasionally. You’ll notice a slightly nutty aroma—that’s your sign it’s ready for the next step. Toasting the rice helps it hold its texture and release starch for that creamy risotto finish.
4. Add Broth and Sauce Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring gently and constantly. Wait until the liquid is mostly absorbed before adding more. About 10 minutes in, when the rice is halfway cooked, stir in the blended spicy red sauce. Continue the broth-ladling process until the rice is tender and the texture is creamy and luscious.
5. Season, Garnish, and Serve
Taste the risotto and adjust seasoning—add more chili flakes or paprika if you like more heat, and check salt and pepper levels. Spoon the creamy risotto into serving bowls and finish with fresh parsley, a sprinkle of vegan Parmesan, and a drizzle of chili oil for an extra kick. Serve warm and enjoy the bold, comforting flavors!
Additional Tips for Making This Recipe Better
Here are a few things I’ve learned while making this dish again and again:
- Use warm broth—cold broth cools the rice and messes with the texture.
- Stir frequently but not aggressively—just enough to keep it creamy without breaking the grains.
- Don’t skip toasting the rice—it helps with flavor and bite.
- Always taste as you go—you might want a little more spice or salt based on your palate.
- I like to make the red sauce a day ahead—it deepens the flavor.
How to Serve Spicy Red Risotto (Vegan)?
Presentation can make all the difference. Here’s how I serve this dish to make it even more special:
- Use wide bowls to let the colors shine and keep the heat in longer.
- Add a small swirl of chili oil or olive oil on top for shine and flavor.
- Garnish with a handful of fresh parsley or microgreens for color.
- Serve with a crisp green salad or roasted veggies to balance the spice.
Nutritional Information
This dish is comforting yet surprisingly wholesome. Here’s a quick look at the nutrition per serving (approximate):
- Calories: 390
- Protein: 8g
- Carbohydrates: 56g
- Fat: 12g
Make Ahead and Storage
- Make Ahead: You can prepare the red sauce up to 3 days in advance and store it in the fridge.
- Storing Leftovers: Store cooked risotto in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended—risotto tends to get mushy when frozen and reheated.
- Reheating: Reheat gently on the stovetop with a splash of broth or water to restore creaminess. Microwave works too—just add moisture and stir halfway through.
Why You’ll Love This Recipe?
This dish checks all the boxes—easy, flavorful, and 100% plant-based. Here’s what makes it a keeper:
- It’s rich and creamy without any dairy: The Arborio rice and red sauce make it lusciously smooth.
- Perfect balance of spice and comfort: It’s warm, hearty, and has a beautiful heat that lingers.
- Visually striking and vibrant: That bright red hue makes it dinner-party worthy.
- Uses pantry staples: No fancy ingredients—just simple items with bold flavors.
- Vegan and allergen-friendly: Great for anyone avoiding dairy or eating plant-based.
Spicy Red Risotto Recipe
Ingredients
Method
- Start by chopping your onion and garlic, then slice the green onions. Warm your vegetable broth in a separate pot to keep it ready for the risotto.
- In a blender, combine roasted red pepper, tomatoes, smoked paprika, cayenne, red pepper flakes, nutritional yeast, salt, and pepper. Blend the mixture until smooth and set it aside—this will be your spicy red sauce.
- Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until soft and translucent. Then add the garlic, stirring often to avoid browning, and cook for another minute to bring out its flavor.
- Pour in the Arborio rice and stir it to coat it well with the oil, onions, and garlic. Let it toast for 1 to 2 minutes, stirring occasionally.
- You’ll notice a slightly nutty aroma—that’s your sign it’s ready for the next step. Toasting the rice helps it hold its texture and release starch for that creamy risotto finish.
- Begin adding the warm vegetable broth one ladle at a time, stirring gently and constantly. Wait until the liquid is mostly absorbed before adding more.
- About 10 minutes in, when the rice is halfway cooked, stir in the blended spicy red sauce. Continue the broth-ladling process until the rice is tender and the texture is creamy and luscious.
- Taste the risotto and adjust seasoning—add more chili flakes or paprika if you like more heat, and check salt and pepper levels. S
- poon the creamy risotto into serving bowls and finish with fresh parsley, a sprinkle of vegan Parmesan, and a drizzle of chili oil for an extra kick. Serve warm and enjoy the bold, comforting flavors!
Notes
- Use warm broth—cold broth cools the rice and messes with the texture.
- Stir frequently but not aggressively—just enough to keep it creamy without breaking the grains.
- Don’t skip toasting the rice—it helps with flavor and bite.
- Always taste as you go—you might want a little more spice or salt based on your palate.
- I like to make the red sauce a day ahead—it deepens the flavor.
