Creamy Dairy Free Risotto (Versatile Recipe)

Creamy dairy free risotto is the ultra comfort food. This classic Italian dish is the perfect risotto base recipe. The best part? You can customize it depending on what’s in season, personal preference, or what you have on hand.

Looking for more risotto recipes? Try my vegan butternut squash risotto, creamy roasted red pepper risotto, or zucchini risotto with miso butter and lemon.

Ingredients

Here’s what you’ll need to make this easy dairy-free risotto:

• Olive oil
• Onion – yellow or white onion works well, but you can also use a shallot. Avoid using sweet onion as it’s too sweet for risotto.
• Vegetables – choose 1-2. See the ‘Choose Your Flavors’ section below for ideas.
• Spices and/or dried or fresh herbs – to season your vegetables.
• Arborio rice – a starchy, Italian short grain rice that creates a creamy texture when cooked in liquid.
• Chicken broth or vegetable broth – even better with homemade bone broth or beef broth.
• Acid – such as lemon juice, white wine vinegar, or red wine vinegar. A splash helps to brighten up the flavors.
• Kosher salt & freshly ground black pepper – to taste.
• Vegan butter (optional) – to add richness and flavor.
• Cooked protein of choice – if turning it into the main course.

Choose Your Flavors

Vegetables

Choose 1-2 vegetables (which should yield 2.5 to 3 cups total).

Vegetables that sauté nicely: asparagus, bell peppers, bok choy, butternut squash, carrots, corn, fennel, garlic, green beans, kale, leeks and/or leek greens, mushrooms, peas, pumpkin, scallions/green onions, shallots, sweet potato, or zucchini.

Vegetables that need minimal cooking time: quartered artichoke hearts, fresh spinach, or zucchini blossoms.

Herbs, Seasonings & Flavorings

Dried or fresh herbs: basil, chives, flat-leaf parsley, rosemary, sage, tarragon, or thyme.

Seasonings: chili powder, mustard seeds, nutritional yeast, paprika (sweet or smoked), ground cumin, red pepper flakes, garlic powder, saffron, Herbes de Provence, za’atar seasoning, kosher salt, freshly ground black pepper, etc.

Flavorings: roasted tomato butter (dairy free), lemon zest, sun dried tomato pesto, capers, truffles, vegan Italian bread crumbs, or confit such as cherry tomato confit, garlic confit, or shallot confit.

Acid: lemon juice, red wine vinegar, dry red wine or dry white wine, etc.

Protein (optional)

To make dairy free risotto more filling, I recommend adding a cooked protein such as bacon, chicken, chorizo, crab, clams, eggs, lobster, mussels, prosciutto, scallops, shrimp, steak, etc.

How to Make Dairy Free Risotto : Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Heat a large skillet over medium heat with olive oil. Cook the vegetables until fork tender, stirring often. Season with kosher salt, freshly ground black pepper, and herbs or spices of choice. Once tender, remove them from the pan. Set aside to keep warm.
2. Add the other tablespoon of olive oil and the diced onion. Cook for 2-3 minutes, stirring occasionally.
3. Stir the dry rice into the sauteed onion. Let it lightly toast to develop flavor for just about a minute.
4. Reduce to medium-low heat and add 1 cup of warm broth. Stir frequently until the rice has absorbed nearly all the broth, then add another cup of warm broth. Continue with this process until you’ve used all the broth and the risotto is al dente.
5. Remove the skillet from the heat and add the cooked vegetables back in, along with the dairy free butter, your cooked protein of choice (if using), and a splash of acid. Mix to combine.
6. Taste and adjust the seasoning as needed. Then add any additional stir-ins such as cashew cream or vegan parmesan cheese. Serve with flaky salt and enjoy!

Helpful Tips

• For the best results, use warm broth. This ensures that it will be a similar temperature to the risotto so it won’t affect the cooking time. It also helps release the starches from the rice when it’s warm.
• Stir frequently – Making risotto is very hands-on. Constant stirring is necessary to help release the starchiness from the rice. This is what makes risotto ultra-creamy.
• Once you learn this simple formula, no recipe is needed.

Storage

Store leftover risotto in an airtight container in the fridge for up to 5 days.

Frequently Asked Questions

More Dairy Free Recipes

• Loaded Ground Turkey Nachos
• Dairy Free Buffalo Shrimp Tacos
• Creamy Spinach and Sun Dried Tomato Pasta

I hope you love this Dairy Free Risotto! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!