Dairy-Free Creamy Chicken Risotto
Indulge in the rich, velvety goodness of this Dairy-Free Creamy Chicken Risotto, a comforting one-pot dish that doesn’t compromise on flavor. Featuring tender bites of pan-seared chicken, perfectly cooked Arborio rice, and a luscious dairy-free creaminess achieved with coconut cream and nutritional yeast, this recipe is a wholesome twist on the classic Italian favorite. Delicately infused with garlic, onion, and a splash of dry white wine for depth, and brightened with sweet peas and a hint of fresh lemon juice, every bite is bursting with vibrant flavors. This recipe is ideal for those seeking a gluten-free, lactose-free dinner option that feels indulgent yet nourishing. Ready in just an hour with simple pantry staples, it’s the perfect centerpiece for stress-free weeknights or an elegant weekend meal. Garnish with fresh parsley for a pop of color and enjoy this comforting, creamy risotto that's kind to both your taste buds and dietary preferences.
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Recipe Information
Ingredients
- 2 cups Arborio rice
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 6 cups Chicken broth
- 1 cup Dry white wine
- 1 cup Coconut cream
- 3 tablespoons Nutritional yeast
- 1 cup Frozen peas
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
Begin by preparing the chicken. Cut the chicken breasts into bite-sized pieces. Season with a pinch of salt and pepper.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
In the same pan, add the remaining olive oil. Add the chopped onion and sauté over medium heat until translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the arborio rice to the pan with the onions and garlic. Stir for 2 minutes until the rice is well coated in oil and slightly toasted.
Pour the dry white wine into the pan, stirring constantly until the wine is mostly absorbed by the rice.
Start adding the chicken broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next. Continue this process until the rice is creamy and tender but still al dente, about 18-20 minutes.
Once the rice reaches the desired texture, stir in the cooked chicken, coconut cream, and nutritional yeast. Mix everything well.
Add the frozen peas, lemon juice, salt, and black pepper. Stir to combine and cook for an additional 3-4 minutes until the peas are heated through and everything is well integrated.
Remove the pan from the heat and let the risotto sit for about 2 minutes.
Garnish with chopped fresh parsley before serving and enjoy your Dairy-Free Creamy Chicken Risotto.
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6188 mg | 269% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 144.8 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 454 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4418 mg | 94% | |
*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.
