10 Creamy Dairy-Free Risotto Recipes to Savor

Mushroom and Spinach Coconut Risotto

This delightful Mushroom and Spinach Coconut Risotto is a creamy, dairy-free dish that brings together earthy mushrooms, vibrant spinach, and rich coconut milk for a comforting meal.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent.
2. Stir in mushrooms and cook for 5 minutes.
3. Add Arborio rice, and stir to coat with the oil.
4. Gradually add vegetable broth, 1 cup at a time, stirring frequently until the liquid is mostly absorbed before adding more.
5. Pour in coconut milk and cook until the rice is creamy and tender.
6. Stir in spinach and cook for 2 minutes, until wilted.
7. Season with salt and pepper, and serve hot.

Lemon Asparagus Risotto

Brighten your table with this zesty Lemon Asparagus Risotto that combines fresh asparagus with a tangy lemon flavor for a refreshing twist.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bunch asparagus, chopped
• Juice of 1 lemon
• Zest of 1 lemon
• 3 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pan, add onion and garlic, and sauté until soft.
2. Stir in chopped asparagus and cook for 3 minutes.
3. Add Arborio rice and sauté for 2 minutes.
4. Pour in vegetable broth gradually, stirring until each addition is absorbed.
5. Add lemon juice and zest, cooking until rice is tender.
6. Season with salt and pepper before serving.

Butternut Squash Risotto

Indulge in this creamy Butternut Squash Risotto, where sweet roasted squash perfectly complements the savory rice base.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups butternut squash, diced
• 3 cups vegetable broth
• 1 cup coconut cream
• Salt and pepper to taste

Cooking method:

1. Roast diced butternut squash in the oven until tender.
2. In a pan, heat olive oil and sauté onion until soft.
3. Add Arborio rice and toast for 2 minutes.
4. Stir in roasted squash, then gradually add vegetable broth, stirring constantly.
5. Incorporate coconut cream, cooking until rice is creamy.
6. Season with salt and pepper, then serve.

Pumpkin Sage Risotto

Savor the flavors of fall with this Pumpkin Sage Risotto, a rich and velvety dish infused with aromatic sage.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 3 cups vegetable broth
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot, sauté onion and garlic until fragrant.
2. Add Arborio rice, stirring until coated.
3. Add pumpkin puree and stir well.
4. Gradually add vegetable broth, ensuring each addition is absorbed.
5. Stir in fresh sage, cooking until rice is creamy and cooked through.
6. Season to taste and enjoy.

Pea and Mint Risotto

Indulge in this light and refreshing Pea and Mint Risotto, where the sweetness of peas is perfectly balanced by fresh mint.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, minced
• 2 cups frozen peas
• 1/4 cup fresh mint, chopped
• 3 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot, add onion, and cook until softened.
2. Stir in Arborio rice and cook for 1-2 minutes.
3. Add peas and gradually pour in vegetable broth, stirring as you go.
4. Once the rice is tender, stir in fresh mint.
5. Season with salt and pepper and serve hot.

Roasted Red Pepper Risotto

This vibrant Roasted Red Pepper Risotto offers a flavorful combination of smoky peppers and creamy rice for a truly satisfying dish.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 roasted red peppers, diced
• 3 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil and sauté onion and garlic until translucent.
2. Add Arborio rice and cook for 2 minutes.
3. Stir in roasted red peppers and pour in vegetable broth gradually.
4. Continue to stir until rice is creamy and cooked through.
5. Season and serve immediately.

Tomato Basil Risotto

Experience a taste of summer with this Tomato Basil Risotto, bursting with juicy tomatoes and aromatic basil.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 3 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. In a pan, heat olive oil and sauté onion until soft.
2. Add Arborio rice and toast gently.
3. Stir in cherry tomatoes and gradually add vegetable broth.
4. Once the rice is creamy, fold in fresh basil.
5. Season with salt and pepper before serving.

Caramelized Leek Risotto

Elevate your meal with this elegant Caramelized Leek Risotto, featuring sweet leeks and creamy rice for an unforgettable experience.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 2 leeks, thinly sliced
• 3 cups vegetable broth
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. In a pan, heat olive oil and add leeks, cooking until caramelized.
2. Stir in Arborio rice and cook for 2 minutes.
3. Add balsamic vinegar, then gradually pour in vegetable broth.
4. Continue stirring until rice is tender and creamy.
5. Season and serve warm.

Sweet Potato and Kale Risotto

This Sweet Potato and Kale Risotto is a nutrient-packed dish that combines the sweetness of potatoes with the earthy flavors of kale.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups sweet potatoes, diced
• 2 cups kale, chopped
• 3 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Roast sweet potatoes until tender.
2. In a pan, heat olive oil and sauté onion until translucent.
3. Add Arborio rice, cooking for 2 minutes.
4. Stir in roasted sweet potatoes and kale.
5. Gradually add vegetable broth, stirring until rice is creamy.
6. Season and serve immediately.