Dairy-Free Classic Italian Risotto
Indulge in the creamy decadence of our Dairy-Free Classic Italian Risotto, a plant-based twist on a beloved Italian staple. This recipe swaps traditional dairy ingredients for nutritional yeast, delivering a rich, cheesy flavor without the milk. Arborio rice is gently simmered with hot vegetable broth and a splash of white wine, creating a luxuriously creamy texture that’s naturally dairy-free. Aromatic garlic, sautéed onions, and fresh parsley elevate the dish, while olive oil adds a luscious finishing touch. Perfect as a hearty main course or an elegant side dish, this risotto is a crowd-pleaser that’s both comforting and completely vegan. Ready in just 40 minutes, it’s an easy yet impressive choice for any occasion.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 6 cups Vegetable broth
- 0.5 cup White wine
- 0.25 cup Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium-sized pot, warm the vegetable broth over low heat. Keep it hot but not boiling throughout the entire cooking process.
In a large heavy-bottomed pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the Arborio rice to the pan, stirring well to coat with the olive oil and onion mixture. Cook for about 2 minutes, until the edges of the rice grains are translucent.
Pour in the white wine and stir constantly until the liquid is fully absorbed.
Begin adding the hot broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, about 3 to 4 minutes between each ladle, until the rice is creamy and al dente, about 18 to 20 minutes.
Once the rice is cooked to your desired consistency, remove the pan from the heat. Stir in the remaining 1 tablespoon of olive oil, nutritional yeast, salt, and black pepper, mixing until everything is well incorporated.
Let the risotto sit for a minute to absorb the flavors. Taste and adjust seasoning if necessary.
Serve the risotto immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4559 mg | 198% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 27.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3059 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
