Dairy Free Creamy Risotto
Risotto has a reputation for being rich and indulgent precisely because of all the butter and parmesan traditionally stirred in at the end — which makes it one of those dishes that can feel completely off the table when you're avoiding dairy. This version cracks the code by finishing the rice with full-fat coconut milk and nutritional yeast, which together deliver that signature creaminess and a subtle savory depth without a drop of butter or cheese. The technique is classic all the way through: warm broth added one ladleful at a time, constant stirring, and Arborio rice toasted until the edges turn translucent before any liquid touches the pan. That patience is what makes the texture genuinely luxurious rather than just passable. A splash of dry white wine early in the process adds brightness and complexity that rounds out the whole bowl. It serves four and comes together in well under an hour, making it a realistic weeknight dinner rather than a weekend project. Finish it with a scatter of fresh parsley and you've got a plate that looks and tastes like something from a proper Italian kitchen.
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Learn more →Ingredients
4 servings
- 5 cups low-sodium chicken broth
- 3 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- ½ cup full-fat coconut milk
- 3 tbsp nutritional yeast
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pour the chicken broth into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep it warm on the back burner throughout cooking — cold broth added to the rice will slow the process and affect the final texture.
- 2
Heat 2 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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