Dairy-Free Seafood Risotto

Indulge in the creamy, luxurious goodness of Dairy-Free Seafood Risotto, a comforting yet elegant dish that doesn’t rely on dairy for its richness. This recipe swaps traditional butter and cheese for olive oil and slow-cooked Arborio rice, creating a naturally creamy texture infused with the delicate flavors of saffron and seafood stock. Succulent shrimp, tender scallops, and sweet peas add layers of texture and briny sweetness, while a touch of lemon juice and fresh parsley provide brightness. Ready in just 45 minutes, this dish is perfect for a weeknight treat or a sophisticated dinner party centerpiece. Whether you're accommodating dietary restrictions or simply craving something fresh and flavorful, this dairy-free risotto proves that indulgence doesn't have to include cream or cheese.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 4 cups seafood stock
• 0.25 teaspoon saffron threads
• 8 ounces shrimp, peeled and deveined
• 8 ounces scallops
• 0.5 cup frozen peas
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley, chopped
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

In a medium saucepan, heat the seafood stock over medium-low heat, keeping it warm but not boiling.

Step 2

In a large, heavy-bottomed saucepan, heat olive oil over medium heat. Add the chopped onion and cook until soft and 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 to coat the grains with oil, about 2 minutes.

Step 5

Pour in the white wine and cook, stirring constantly until the wine is absorbed.

Step 6

Reduce the heat to medium-low and add a ladleful (about 1/2 cup) of the warm seafood stock to the rice, stirring frequently until the stock is absorbed.

Step 7

Continue adding the stock, one ladleful at a time, allowing each addition to be absorbed before adding more, for about 15 minutes.

Step 8

Stir in the saffron threads and continue cooking and stirring, gradually adding more stock until the rice is creamy and al dente, about 5 more minutes.

Step 9

Add the shrimp and scallops to the risotto, stirring gently to combine. Cook for 3-4 minutes until the seafood is just cooked through and opaque.

Step 10

Stir in the peas and cook until heated through, about 2 minutes.

Step 11

Mix in the lemon juice and fresh parsley, then season with salt and pepper to taste.

Step 12

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2255.1g)

Amount per serving	% Daily Value*
Calories	1390.3

Total Fat 35.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 3.1g
Cholesterol 511.0mg	0%
Sodium 5528.9mg	0%
Total Carbohydrate 136.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 14.7g
Protein 113.3g	0%

Vitamin D 0IU	0%
Calcium 394.0mg	0%
Iron 9.3mg	0%
Potassium 2715.5mg	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: 24.4%

Protein: 34.3%

Carbs: 41.3%