Dairy-Free Shrimp Risotto
Elevate your dinner menu with this creamy and indulgent Dairy-Free Shrimp Risotto, a seafood lover's dream that skips the dairy without sacrificing flavor. Featuring perfectly cooked Arborio rice melded with vibrant lemon zest, nutritional yeast for a cheesy kick, and tender shrimp, this recipe is rich yet light—and entirely dairy-free! The addition of frozen peas brings a pop of color and natural sweetness, while fresh parsley and a splash of lemon juice add a final burst of brightness. Slowly simmered with warm seafood or vegetable stock, each spoonful of this risotto delivers a luscious texture and incredible depth of flavor. Perfect for impressing guests or enjoying a cozy night in, this dish pairs beautifully with a crisp glass of white wine and serves up restaurant-quality results in under an hour. Keywords: dairy-free, shrimp risotto, creamy risotto, seafood dinner, healthy comfort food.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Seafood or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 1 pound Raw shrimp, peeled and deveined
- 1 cup Frozen peas
- 3 tablespoons Nutritional yeast
- 0.25 cup Chopped fresh parsley
- 1 tablespoon Lemon juice
Instructions
In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Arborio rice, stirring well to coat all the grains with oil. Cook for 2-3 minutes until the edges of the rice become translucent.
Pour in the dry white wine and stir frequently until the wine is mostly absorbed by the rice.
Meanwhile, warm the seafood or vegetable stock in a separate pot over low heat, keeping it hot but not boiling.
Begin adding the warm stock to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.
Season with salt, black pepper, and lemon zest during the cooking process.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
When the risotto is almost done and creamy, stir in the frozen peas and cook for another 3-4 minutes until the peas are heated through.
Stir in the nutritional yeast to add a cheesy flavor without using dairy.
Add the cooked shrimp to the risotto, gently folding them in.
Remove the risotto from heat and stir in the lemon juice and chopped parsley.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 6923 mg | 301% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 16.2 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2904 mg | 62% | |
*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.
