This risotto builds its creaminess the classic way — toasting Arborio rice in olive oil until the edges turn glassy, then deglazing with a splash of dry white wine before slowly ladling in warm broth until every grain turns plump and tender. Rich coconut milk gets stirred in at the end along with nutritional yeast, giving the dish that deep, savory, almost cheesy backbone without a trace of heaviness. A vigorous stir at the finish is what turns everything glossy and spoon-coating, that signature risotto texture people chase. Finished with a scatter of fresh parsley, it's the kind of comforting, restaurant-style bowl you can portion out for a weeknight dinner or dress up for guests. It's a reliable pick for a lactose free table, delivering all the rich, velvety texture you want from risotto without any worry about what's hiding in the pot.
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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.
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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