Dairy-Free Shrimp Risotto

Indulge in the creamy, flavorful delight of Dairy-Free Shrimp Risotto—a luxurious yet allergy-friendly twist on a classic dish. This recipe combines tender, perfectly cooked shrimp with the velvety texture of Arborio rice, a seafood or vegetable stock, and the zesty brightness of lemon. Instead of traditional dairy, nutritional yeast is used to achieve a rich, cheesy flavor, making it ideal for those seeking a lactose-free option. Frozen peas add pops of sweetness and vibrant color, while fresh parsley ties it all together with herbal freshness. Perfect for an elegant dinner or a cozy weeknight meal, this one-pot wonder is not only satisfying but also simple, requiring just 45 minutes from prep to plate. Whether you’re accommodating dietary restrictions or simply exploring something new, this dairy-free risotto proves comfort food can be both indulgent and mindful.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1.5 cups Arborio rice
• 0.5 cups Dry white wine
• 5 cups Seafood or vegetable stock
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Lemon zest
• 1 pound Raw shrimp, peeled and deveined
• 1 cup Frozen peas
• 3 tablespoons Nutritional yeast
• 0.25 cup Chopped fresh parsley
• 1 tablespoon Lemon juice

Directions

Step 1

In a large pan, heat 2 tablespoons of olive oil over medium heat.

Step 2

Add the chopped onion, and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the Arborio rice, stirring well to coat all the grains with oil. Cook for 2-3 minutes until the edges of the rice become translucent.

Step 5

Pour in the dry white wine and stir frequently until the wine is mostly absorbed by the rice.

Step 6

Meanwhile, warm the seafood or vegetable stock in a separate pot over low heat, keeping it hot but not boiling.

Step 7

Begin adding the warm stock to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.

Step 8

Season with salt, black pepper, and lemon zest during the cooking process.

Step 9

In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 10

Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.

Step 11

When the risotto is almost done and creamy, stir in the frozen peas and cook for another 3-4 minutes until the peas are heated through.

Step 12

Stir in the nutritional yeast to add a cheesy flavor without using dairy.

Step 13

Add the cooked shrimp to the risotto, gently folding them in.

Step 14

Remove the risotto from heat and stir in the lemon juice and chopped parsley.

Step 15

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(2469.5g)

Amount per serving	% Daily Value*
Calories	1656.0

Total Fat 47.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 882.3mg	0%
Sodium 6923.2mg	0%
Total Carbohydrate 140.7g	0%
Dietary Fiber 16.4g	0%
Total Sugars 16.2g
Protein 146.9g	0%

Vitamin D 0IU	0%
Calcium 583.5mg	0%
Iron 9.6mg	0%
Potassium 2904.4mg	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: 27.3%

Protein: 37.2%

Carbs: 35.6%