Vegan Risotto alla Bolognese

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We make this vegan risotto alla bolognese by preparing a hearty carrot and mushroom bolognese and topping it with herbed almond milk ricotta. It’s an incredible vegan comfort food recipe!

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This vegan risotto is ultimate vegan comfort food. You will be pleasantly surprised with the richness of the plant-based ricotta cheese! If you aren’t adhering to a vegan or plant-based diet, of course feel free to use whole milk ricotta cheese!

How to make this Vegan Risotto Alla Bolognese with Herbed Almond Milk Ricotta:

Full disclosure: most of the vegan risotto recipe will be spent dicing carrots and I’ll apologize for that from the outset! You’ll want to scrub or peel about a pound of carrots and then small-dice them. After that, you’ll fry up the carrots and onion in a little oil. Add finely diced mushrooms and let them sizzle until the mushrooms release their liquid and then begin to crisp up around the edges. After that, just deglaze the pan with stock and add a can of whole peeled tomatoes. You’ll let the Bolognese simmer, covered, for about 30 minutes until the carrots are very softened.

While the Bolognese simmers, you’ll prepare a simple risotto. Whether you use arborio rice or carnaroli rice is up to you. Carnaroli rice is a medium grain while arborio is very short. Carnaroli also has a higher starch content and a firmer grain. Whichever you use will be fine!

While the risotto cooks, you’ll whip up some plant-based ricotta. I use Kitehill brand but you can also make homemade almond ricotta, too!

To assemble this amazing dish of vegan comfort food, simply add a few spoons of Bolognese to the ricotta and toss to coat it lightly with the sauce. Pile the risotto on plates and spoon more of the Bolognese on top. Add a scoop of the herbed almond milk ricotta on top and buon appetito!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Vegan Risotto alla Bolognese_MidPage

Vegan Risotto alla Bolognese

We make this vegan risotto alla bolognese by preparing a hearty carrot and mushroom bolognese and topping it with herbed almond milk ricotta. It's an incredible vegan comfort food recipe!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 423kcal



Carrot Bolognese:

  • 2 teaspoons avocado oil plus more, as needed
  • 1 pound carrots trimmed, scrubbed or peeled, and small-diced
  • 1 yellow onion peeled and diced
  • 8 ounces mushrooms trimmed and small-diced
  • 4 cloves garlic peeled and minced
  • 1 cup vegetable stock
  • 28 ounce can whole peeled tomatoes
  • Salt, pepper, and crushed red pepper to taste


  • 1 tablespoon plant-based butter or avocado oil
  • 1 cup arborio or carnaroli rice
  • 3 cups vegetable stock
  • Salt, to taste

Herbed Almond Milk Ricotta:

  • 8 ounces store-bought or homemade almond milk ricotta cheese
  • ¼ cup fresh parsley leaves minced
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons water if necessary
  • Flaky sea salt to taste


Start the Bolognese Sauce:

  • Heat the oil in a wide pot over medium heat. Add the carrots and onion and cook for 4-5 minutes until just beginning to soften.
  • Add the mushrooms and cook for 5-7 minutes more until the liquid begins to release. Add the garlic and cook for 45 seconds or until fragrant. Season with salt and pepper and crushed red pepper.

Deglaze the Pot:

  • Turn the heat to high. Once the mushrooms begin to crisp up around the edges (about 1 minute), add the vegetable stock. Scrape up any browned bits stuck to the bottom of the pot and bring to a boil.

Simmer the Bolognese:

  • Add the whole peeled tomatoes and bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes until reduced slightly. The carrots should be very, very soft. Taste and season again, lightly, with salt, pepper, and crushed red pepper.

Prepare the Risotto:

  • Add the vegetable stock to a heat-proof measuring cup and microwave for 2-3 minutes until very hot. (Alternatively, simmer the stock in a small saucepan on the stove)
  • Heat the avocado oil or plant-based butter in a medium saucepan over medium heat. Once hot, add the rice and cook, stirring occasionally, for 2-3 minutes until toasted.
  • Pour in 1/3 cup of the stock and bring to a boil and stir for 2-3 minutes. Continue adding stock and stirring regularly in 1/3 cup increments until all the stock has been added and the rice is al dente, about 16-20 minutes total. Once 90% of the liquid has been absorbed, turn off the heat and allow the rice to rest for 5 minutes.

Prepare the Almond Milk Herbed Ricotta:

  • In a bowl, combine the ricotta, minced parsley leaves, crushed red pepper, and a touch of salt. If the ricotta seems a little dry, add a splash or two of water and mix with a fork to combine. Set aside.

To Serve:

  • After the rice has rested, add a few spoonfuls of the Bolognese to the pot with the risotto and toss to combine.
  • Divide the risotto between bowls and pile more Bolognese sauce on top. Serve with a dollop of the almond milk herbed ricotta and more minced parsley leaves, if desired. Enjoy!


Calories: 423kcal | Carbohydrates: 71g | Protein: 17g | Fat: 8g | Sodium: 502mg | Fiber: 8g | Sugar: 15g | Vitamin C: 34mg
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