Dairy-Free Vegetable Risotto

Creamy, comforting, and completely dairy-free, this Vegetable Risotto is a wholesome twist on a classic Italian favorite! Perfect for plant-based or lactose-intolerant eaters, this recipe uses nutritional yeast to achieve a rich, cheesy flavor without any dairy. Made with Arborio rice cooked to velvety perfection in warm vegetable broth, it’s brimming with vibrant zucchini, carrots, and peas for a nutrient-packed, colorful dish. A touch of white wine (or extra broth for an alcohol-free option) deepens the flavor, while fresh parsley and a squeeze of lemon juice add a bright finish. Ready in under an hour, this hearty dairy-free risotto makes an elegant main course or a satisfying side dish for any occasion.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups Dry white wine (optional, replace with vegetable broth for alcohol-free)
• 4 cups Vegetable broth, warmed
• 1 medium Zucchini, diced
• 1 large Carrot, diced
• 0.5 cups Frozen peas
• 3 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 tablespoon Lemon juice (optional, for garnish)

Directions

Step 1

Warm the vegetable broth in a small saucepan over low heat and keep it gently simmering while preparing the risotto.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat.

Step 3

Add the diced onion and cook for 2-3 minutes until softened and translucent, stirring occasionally.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Add the Arborio rice to the skillet and stir well to coat the grains in the oil for about 1-2 minutes. The rice should become slightly translucent around the edges.

Step 6

Pour in the white wine (or an equivalent amount of vegetable broth, if avoiding alcohol). Stir continuously until the liquid is mostly absorbed.

Step 7

Add the warm vegetable broth one ladle at a time to the rice. Stir often and wait until almost all of the liquid is absorbed before adding the next ladleful of broth. Continue this process for about 15-20 minutes.

Step 8

About 10 minutes into the process, stir in the diced zucchini and carrot. Continue adding broth and stirring as they cook along with the rice.

Step 9

When the rice is al dente and creamy and there is only a small amount of liquid left to absorb, stir in the frozen peas.

Step 10

Add the nutritional yeast, salt, and ground black pepper to the risotto, mixing well to incorporate the flavors.

Step 11

Remove the skillet from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.

Step 12

Serve immediately, optionally garnished with a squeeze of lemon juice for brightness.

Nutrition Facts

Serving size	(1954.5g)

Amount per serving	% Daily Value*
Calories	1054.7

Total Fat 30.7g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5042.8mg	0%
Total Carbohydrate 145.6g	0%
Dietary Fiber 17.5g	0%
Total Sugars 24.2g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 224.2mg	0%
Iron 6.1mg	0%
Potassium 2374.0mg	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: 28.4%

Protein: 11.6%

Carbs: 59.9%