Dairy-Free Vegetable Risotto
Creamy, comforting, and completely dairy-free, this vegetable risotto is a vibrant twist on the classic Italian dish. Made with Arborio rice, fresh zucchini, carrots, and sweet peas, this recipe achieves its indulgent richness with nutritional yeast, offering a plant-based alternative to cheese. The step-by-step technique of slowly incorporating warm vegetable broth creates a luscious, velvety texture while infusing the rice with flavor. A touch of garlic, onion, and freshly chopped parsley rounds out the dish with an herby aroma and savory depth. Perfect for weeknight dinners or special occasions, this dairy-free risotto is both wholesome and elegant, with optional wine and lemon juice additions to elevate its bright, zesty finish. Ideal for those with dietary restrictions, it's satisfying, easy to customize, and a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine (optional, replace with vegetable broth for alcohol-free)
- 4 cups Vegetable broth, warmed
- 1 medium Zucchini, diced
- 1 large Carrot, diced
- 0.5 cups Frozen peas
- 3 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Lemon juice (optional, for garnish)
Instructions
Warm the vegetable broth in a small saucepan over low heat and keep it gently simmering while preparing the risotto.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced onion and cook for 2-3 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the Arborio rice to the skillet and stir well to coat the grains in the oil for about 1-2 minutes. The rice should become slightly translucent around the edges.
Pour in the white wine (or an equivalent amount of vegetable broth, if avoiding alcohol). Stir continuously until the liquid is mostly absorbed.
Add the warm vegetable broth one ladle at a time to the rice. Stir often and wait until almost all of the liquid is absorbed before adding the next ladleful of broth. Continue this process for about 15-20 minutes.
About 10 minutes into the process, stir in the diced zucchini and carrot. Continue adding broth and stirring as they cook along with the rice.
When the rice is al dente and creamy and there is only a small amount of liquid left to absorb, stir in the frozen peas.
Add the nutritional yeast, salt, and ground black pepper to the risotto, mixing well to incorporate the flavors.
Remove the skillet from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.
Serve immediately, optionally garnished with a squeeze of lemon juice for brightness.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 22.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2377 mg | 51% | |
*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.
