Eosinophilic Esophagitis Friendly Dairy Free Creamy Risotto
Total time45 min
Prep time10 min
Cook time35 min
5.0(25)
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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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