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If you like ginger and fresh cilantro, this is a vegan recipe that you should definitely make! 🙂

The secret of risotto is the broth and the constant stirring. That is why in our recipe we make our own aromatic broth that binds with the rest of the vegetables we will use. The freshness of ginger and the intensity of the fresh cilantro come to balance with the acidity of the tomato and the aroma of cumin and cinnamon.

An exotic risotto to enjoy in the winter and summer!

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Risotto vegan recipe with ginger and fresh cilantro

Risotto with ginger and cilantro

A vegan journey with the freshness of ginger and fresh cilantro
4.96 from 23 votes
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Course: Main Course, Main Dishes
Cuisine: Vegan
Keywords: cilantro, coriander, fresh cilantro, fresh coriander, ginger, recipe, risotto, vegan, mushrooms, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 424kcal
Author: Thodoris Tibilis



  • 4 cups of water
  • 2 Tbsp olive oil
  • 2 tomatoes grated
  • 1 garlic clove crushed
  • ¼ green bell pepper
  • ¼ red bell pepper
  • ½ onion whole
  • ½ tsp curry
  • ¼ tsp sweet paprika
  • tsp cumin
  • tsp smoked paprika
  • tsp cinnamon
  • tsp turmeric powder
  • salt and pepper

The rest of the ingredients

  • 300 g./ 10½ oz/ 1½ cup rice
  • 5 big white mushrooms
  • 1 small onion finely chopped
  • 1 carrot cut into thin strips (julienned)
  • 1/4 green bell pepper cut into thin strips (julienned)
  • 1/4 red bell pepper cut into thin strips (julienned)
  • 1 tomato grated
  • 2 cloves garlic crushed
  • 1 piece of ginger (about 1 inch) minced
  • 1 cup fresh cilantro finely chopped (and some for garnishing)
  • ½ cup white wine
  • cup soy sauce
  • 4 Tbsp olive oil
  • ½ tsp curry
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • tsp smoked paprika
  • salt and pepper


Broth preparation

  • Put all the broth ingredients in a saucepan and when boiled, simmer for 10 minutes. Then, lower the temperature to the minimum, and leave the broth on the heat to keep it warm.

Risotto with ginger and fresh cilantro

  • In a large frying pan, over medium-high heat, heat the olive oil, add the onion, mushrooms and spices (curry, cinnamon, cumin, sweet and smoked paprika) and sauté for 3 minutes.
  • Add the peppers and the carrots and sauté for 1 more minute.
  • Next, add the rice and keep stirring for another minute.
  • Then add the ginger and garlic and stir for a few seconds.
  • Add the tomato and fresh cilantro, and as soon as the liquid is absorbed, add the wine. Once the wine is also absorbed, add the soya sauce.
  • After that, pour a ladle of broth and stir the risotto to keep it from sticking. Once the broth is absorbed repeat the same procedure, adding a little broth and stirring. We repeat as many times as needed. After 15 minutes of repeating the process have passed, you should taste the risotto before adding any more broth. The risotto is ready when the rice has an al dente texture.
  • Serve immediately, while still warm and moist, with freshly ground pepper and some fresh cilantro.


If you have leftovers you can warm it later adding some broth. If you don't have any broth left, you can use some warm water.


Calories: 424kcal | Carbohydrates: 75g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 617mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3943IU | Vitamin C: 49mg | Calcium: 56mg | Iron: 1mg

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