Dairy-Free Classic Italian Risotto

Indulge in the creamy comfort of Dairy-Free Classic Italian Risotto, a plant-based twist on the timeless Italian favorite. This recipe combines the signature creaminess of Arborio rice with the rich flavors of olive oil, white wine, and a luscious infusion of vegetable broth. Nutritional yeast adds a savory, cheesy undertone, delivering all the decadence without dairy. With a prep and cooking time of just 40 minutes, this risotto is a perfect weeknight dinner or an elegant side dish for special occasions. Finished with a sprinkle of fresh parsley, this vegan risotto is a satisfying, wholesome dish that’s as flavorful as it is simple to prepare. Perfectly suited for those seeking dairy-free recipes, this risotto pairs well with roasted vegetables or a crisp salad for a complete, hearty meal.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 6 cups Vegetable broth
• 0.5 cup White wine
• 0.25 cup Nutritional yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a medium-sized pot, warm the vegetable broth over low heat. Keep it hot but not boiling throughout the entire cooking process.

Step 2

In a large heavy-bottomed pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute, until fragrant.

Step 4

Add the Arborio rice to the pan, stirring well to coat with the olive oil and onion mixture. Cook for about 2 minutes, until the edges of the rice grains are translucent.

Step 5

Pour in the white wine and stir constantly until the liquid is fully absorbed.

Step 6

Begin adding the hot broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, about 3 to 4 minutes between each ladle, until the rice is creamy and al dente, about 18 to 20 minutes.

Step 7

Once the rice is cooked to your desired consistency, remove the pan from the heat. Stir in the remaining 1 tablespoon of olive oil, nutritional yeast, salt, and black pepper, mixing until everything is well incorporated.

Step 8

Let the risotto sit for a minute to absorb the flavors. Taste and adjust seasoning if necessary.

Step 9

Serve the risotto immediately, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2009.7g)

Amount per serving	% Daily Value*
Calories	1599.6

Total Fat 69.3g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 9.6g
Cholesterol 0mg	0%
Sodium 4559.0mg	0%
Total Carbohydrate 189.2g	0%
Dietary Fiber 21.2g	0%
Total Sugars 27.2g
Protein 36.6g	0%

Vitamin D 0IU	0%
Calcium 291.1mg	0%
Iron 9.3mg	0%
Potassium 3058.6mg	0%

*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.

Source of Calories

Fat: 40.8%

Protein: 9.6%

Carbs: 49.6%