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This Vegan Mexican Risotto is ultra creamy and delicious! It’s full of veggies, black beans, spices, and flavor! A tasty meatless dinner the whole family will love!
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Similar to my Vegan Chili Mac, but with rice instead of pasta, this Vegan Mexican Risotto is a cross between traditional risotto and Spanish rice. It’s creamy and flavorful, has plenty of texture thanks to the addition of black beans and corn, and we can’t stop eating it!
Ingredients you need
Ingredient notes and substitutions
Rice ~ Arborio rice is the most popular choice for making risotto. It’s an Italian short grain rice that absorbs liquid easily and cooks up creamy. Even though we’re making a Mexican risotto today, it’s still the best choice.
Carnaroli is another widely available high starch choice. Vialone Nano is another option for risotto rice, but I personally have never tried it.
If you can get your hands on Acquerello, a type of carnaroli rice, I would highly recommend giving it a try. I first learned of this rice during a class I took at Eataly, in Chicago. This rice cooks evenly and perfectly al dente from the outside to the inside.
I do not recommend any other varieties of rice for making risotto. If you’re looking for a more traditionally flavored risotto, try my Vegan Butternut Squash Risotto!
Aromatics ~ Onion and garlic never disappoints.
Wine ~ A dry red wine works best for this risotto recipe. Not all wines are vegan due to the use of animal derived products used in production. Check out Barnivore to find wines that are vegan friendly.
For an alcohol-free option, simply skip the wine.
Broth ~ I like to use a low-sodium vegetable broth to better control the salt content of the dish. If you use broth that is not low-sodium, I suggest holding off on adding any additional salt until you taste at the end for seasoning.
You may only use 4 to 5 cups of broth, but I suggest warming up 6 cups just in case you need a little extra. Leftover broth can be stored in the fridge or even frozen for later use.
Spices ~ Because this is a Mexican risotto, we are using spices that you’d typically find in tacos and enchiladas. Cumin, chili powder, smoked paprika, oregano, and a hint of cayenne for some heat.
If you don’t like spicy heat or are serving someone who doesn’t, leave out the cayenne. A few dashes of hot sauce or sriracha can be added to individual servings for those that like a spicy kick.
Pumpkin ~ Pumpkin might seem like an odd choice here, but it has a creamy texture and a very mild nutty sweetness that complements the Mexican flavors so well. You won’t really taste it in the finished risotto, but you’ll miss it if it’s not there.
Sweet potato purée or mashed butternut squash would both work in a pinch, but I don’t find either option quite as creamy as canned pumpkin.
Nutritional yeast ~ Nutritional yeast is a deactivated yeast that comes in flaked or powdered form. It imparts a savory, umami, somewhat cheesy flavor that is a great addition to dairy-free and vegan recipes.
Beans ~ Canned black beans are a convenient choice and always at the ready. I think they are the best choice in this Mexican risotto, but you can use white beans if you prefer. You can also leave them out if you don’t like beans.
If you have leftovers of my Spicy Seasoned Black Beans, use those instead for even more of a flavor punch!
Love black beans? You’ll love this easy Black Bean Soup, Spicy Bean Burgers, and Black Bean Pasta Salad!
Corn ~ Fresh or frozen corn works. Or leave it out.
Extras ~ I like to garnish the dish with fresh chopped cilantro, chopped tomatoes, sliced avocado, and sliced green onions. Sliced jalapeños, pickled red onions, a sprinkle of shredded vegan cheese, or a drizzle of Chipotle Crema or Southwest Vegan Ranch would all be excellent additions, as well.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
First, warm the broth in a sauce pot on the stove and keep it warm over low heat.
Sauté the onions and peppers in a large nonstick skillet over medium heat until softened (1).
Add the spices and sauté until fragrant (2).
Add the rice and cook, stirring frequently, until toasted (3).
Add the wine and cook, stirring frequently, until the liquid has absorbed (4).
Add ½ cup of broth and cook, stirring occasionally, until the liquid has absorbed (5).
Continue adding more broth about 1 cup at a time while stirring until the rice has absorbed the liquid. You’ll notice the rice getting more plump and creamy (6).
Once the rice is tender, but al dente (meaning “to the tooth”), add the pumpkin purée, diced green chiles, nutritional yeast, lime juice, and maple syrup (7) and stir well until smooth and creamy (8).
Add the black beans and corn (9) and stir to combine (10).
If your Mexican risotto seems too dry at this point, add additional broth to loosen it up.
As always, taste and adjust seasoning to your liking.
Serving suggestions
This vegan black bean risotto is a hearty main meal by itself.
Feel free to add any toppings you like. Anything that would go well on tacos would likely work well here. We love cilantro, tomatoes, avocado, and green onions.
Add a side dish of Kale Apple Slaw, Raw Corn Radish Salad, Vegan Refried Beans, Jalapeño Cornbread, or Vegan Garlic Bread.
You could also serve it as a side dish for Vegan Chicken, Black Bean Patties, Vegan Fajitas, Quesadillas, or Baked Tofu.
Storage
Fridge: Store leftover Mexican risotto in an airtight container in the refrigerator for up to 5 days.
Freezer: While technically this rice dish can be frozen, it won’t retain the creamy texture that risotto is known for after thawing and reheating. For this reason, I don’t suggest freezing it.
Pro tips and tricks
~ Warm the broth before you start and keep it warm over low heat.
~ Use arborio or carnaroli rice. Do not sub with another rice variety. And do not rinse the rice!
~ Cook over medium heat. It’s a process, but you don’t want the rice to cook too fast or it won’t be as creamy.
~ Use about 1 cup of broth at a time and allow all the liquid to be absorbed before adding more. This will allow the starches to thicken and create a super creamy texture.
~ Stir the rice frequently, but not continuously.
~ Stop adding broth when the rice is al dente. Like pasta, it should be tender with a little bite, not mushy.
~ Add the beans and corn after the risotto has cooked to retain the texture.
~ To make this alcohol-free, simply skip the wine.
FAQs
Carnaroli or arborio rice is best! They are short grain varieties with a high starch content, which is perfect for absorbing liquid and creating a creamy finished dish.
No, you shouldn’t stir risotto constantly. The rice needs time to jostle about and release the starches. Stir frequently, about every 30 seconds or so, but not continuously.
No, do not rinse the rice before cooking risotto. You want all of the starchiness in order to create the creamy texture that risotto is known for.
More Mexican-inspired vegan recipes
If you love this Mexican-inspired black bean risotto, you’ll love these similar recipes!
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Black Bean Mexican Risotto
Recommended Equipment
Ingredients
- 6 cups low-sodium vegetable broth
- 2 tablespoons vegan butter or olive oil
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 2 cloves garlic minced
- 1 ½ teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt or to taste
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 ½ cups arborio rice
- ½ cup dry red wine
- ½ cup pure pumpkin purée
- 1 can (4 oz) diced green chiles
- 3 tablespoons nutritional yeast optional
- 1 tablespoon fresh lime juice
- 1 teaspoon pure maple syrup or agave syrup
- 1 can (15 oz) black beans drained and rinsed (or 1 ½ cups cooked beans)
- 1 cup corn kernels fresh or frozen
Toppings, optional
- sliced avocado
- chopped tomato
- chopped cilantro
- diced green onion
Instructions
- Gently heat the vegetable stock in a sauce pan keep it warm on low heat.
- In a large non-stick skillet, heat the butter (or oil) over medium heat. Add the diced onion and red bell pepper and sauté for 4 to 5 minutes, until the onion is soft and translucent.
- Add the garlic, cumin, smoked paprika, oregano, salt, chili powder, cayenne, and black pepper. Stir well to combine and sauté 1 minute until fragrant.
- Add the rice and cook, stirring frequently, until toasty.
- Add the wine and cook, stirring frequently, until the liquid is fully absorbed.
- Add ½ cup of warm broth and stir until absorbed. Continue adding broth ½ to 1 cup at a time until it's absorbed, stirring frequently, until the rice is creamy and tender yet still al dente. This whole process could take anywhere from 20 to 30 minutes. You may not use the full 6 cups of broth, but it's better to have too much than too little. Any leftover broth can be stored in an air-tight container in the fridge.
- When you are happy with the texture of the rice, add the pumpkin purée, diced green chiles, nutritional yeast, if using, lime juice, and maple syrup. Stir well until creamy.
- Add the black beans and corn. Stir to combine. Cook for another 3 to 4 minutes to heat through. Add additional veggie broth to loosen the risotto, if needed.
- Taste and adjust seasoning, as necessary. Serve hot with the toppings of your choice.
Notes
~Nutrition facts calculated without any toppings.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Amy Katz from Veggies Save The Day
I love this combination of flavors! Pumpkin, black beans, and corn are the best together!
Jenn S.
Thanks, Amy! They definitely go together so nicely!
Alicia Taylor
I have several cans of pumpkin and a husband that loves Risotto. Guess what’s getting made this weekend!
Jenn S.
Yay! I hope you both love it! Let me know how it turns out!
Luci
This looks so delicious, I wouldn’t have thought of adding pumpkin to a savory dish. Delicious.
Jenn S.
Thanks, Luci! It’s definitely not something you see every day, but it’s so good!
Hannah Hossack-Lodge
This looks amazing; a really delicious twist on risotto 🙂
Jenn S.
Thank you, Hannah!
Cliona Keane
This is such a creative recipe! Perfect for Autumn now that pumpkins are in the stores!
Jenn S.
Thanks, Cliona!
Ribas with Love
Wow, what a beautiful and yummy recipe, it looks so flavorful and rich !!
Jenn S.
Thank you so much!
Ceara @ Ceara's Kitchenc
Jenn, this looks amazing 🙂 We have really similar tastes because this is totally something I would make!! I am adding this to my list of things to make from your site! Delicious!
Jenn S.
Thanks, Ceara! We definitely do have similar tastes. I LOVE all of your recipes! 🙂 I hope you love it!
The Veggie Community
Jenn, this looks amazing 🙂 We have really similar tastes because this is totally something I would make!! I am adding this to my list of things to make from your site! Delicious!
Jenn S.
Thanks!!
veggiesdontbite
This looks amazing!!! It’s on my list to try! I’ve never tried using that kind of rice before. Love learning new things!
Jenn S.
I had never even heard of it before! And I’m pretty sure you won’t find it in a regular grocery store…well, at least not by me. 🙂 Thanks, Sophia!
Vanessa @ VeganFamilyRecipes.com
How is it that you managed to put my three favorite things into one dish? Southwest flavors, pumpkin, and risotto. You are brilliant Jenn! Definitely need to make this ASAP. Though right now I’m doing a juice cleanse which is prob. the worst thing one can do as a food blogger…Oh dear! This is definitely on my list of things to make once I’m done 🙂
Jenn S.
Well, it happened on a whim, but it sure did work out wonderfully! Wow, a juice cleanse….do you get to eat at least one solid meal a day? I’m not sure I could survive on juice alone!
winwinfood
I’m so in love with these flavors Jenn! I’ve been known to stuff pumpkin into everything recently so this risotto totally fits my current cravings 🙂
Jenn S.
Thank you so much, Lucie! I love pumpkin season!!!
The Vegan 8
This is such a beautiful and creative risotto Jenn! I’ve never had pumpkin in a savory dish before, so I’m totally intrigued! I love risotto so much. I’ll need to try it! Oh, and by the way, I finished off your spicy corn soup before getting a pic, I’ve just been so busy I didn’t get a chance, but I plan to make it again, it was delicious and my daughter loved it too!
Jenn S.
Thank you, Brandi!! I’m surprised at how many people have never had pumpkin in savory dishes. I also use it in my absolute favorite chili! You don’t really taste the pumpkin in either, but it lends such a creamy texture! I’m so glad you all loved the corn soup too! Thank you!
Linda @ Veganosity
I could dive head first into that risotto, Jenn. It looks amazing, and I love the idea of using pumpkin for a savory dish. I made a pumpkin ravioli last fall and it was so good.
Jenn S.
Thanks, Linda! Pumpkin ravioli sounds delicious!! I love using pumpkin in savory dishes. It gives it a nice creaminess, a little earthiness with a touch of sweetness. So good!
Natalie
I never would’ve though to use pumpkin in a not only savory, but spicy dish! So creative Jenn! And that Acquerello rice sounds wonderful, like foolproof risotto (which I need) 🙂
Jenn S.
Thanks, Natalie! I use pumpkin in a chili I make too. It’s an old recipe on the blog and I need to update the pictures, but it’s a yummy one!
Strength and Sunshine
The best risotto I’ve seen 😉 Pure love, pumpkin, and comfort!!!
Jenn S.
Thanks, Rebecca!! It all happened on a whim, but it worked out wonderfully! 🙂