Dairy Free Risotto Recipe

dairy free risotto in white bowl with black spoon.

Homemade dairy free risotto is easy to make with simple ingredients. It's rich, creamy, and savory. Great served with just about any vegetable for a wholesome meal.

Course Main Course, Side Dish

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 416kcal

Author Jenna Urben

Equipment

Mini Perfect Pot

Ingredients

2 tablespoon olive oil
½ cup chopped onion
1 ½ cup Arborio rice
4 cups vegetable broth
½ cup dry white wine
2 tablespoon vegan butter
1 teaspoon salt
½ teaspoon black pepper

Instructions

In a medium-large pot, warm olive oil over low-medium heat. Sauté the onion for about 2 minutes, until slightly translucent.
Add the Arborio rice and stir to coat with the oil. Continuously stir and sauté until there is a slight nutty aroma, about 1 minute. You don't want to brown the rice, just get it a little toasted to bring out its flavor and prevent clumping.
Pour in the white wine and continue to stir until the liquid is fully absorbed. Add the vegetable broth, ½ cup at a time, stirring about every 30 seconds.
When the liquid is mostly absorbed, add more, and repeat until the rice is cooked al dente. This takes about 20 minutes.
Once the risotto is cooked, remove from heat, and stir in dairy free butter along with salt and pepper.

Notes

See ingredient notes in the blog post above for important notes, substitutions, and more.

Store leftover risotto in an airtight container in the refrigerator for up to 5 days. To reheat, add a small amount of liquid to the risotto and warm in a saucepan or in the microwave.

If you want to serve risotto with a vegetable, cook the veggies in a separate skillet as the rice cooks. I suggest pairing risotto with mushrooms, butternut squash, leeks, peas, or asparagus.

Nutrition