Risotto is known for its creamy, luscious texture, often relying on butter, Parmesan cheese, and sometimes cream to create that satisfying richness. Can this Italian comfort food classic really be made without dairy?
The answer is yes, and it all starts with the right plant-based ingredients and techniques. Achieving a dairy-free version is about mastering the essentials of risotto—cooking slowly, stirring often, and adding hot broth gradually. And these days, all dairy products have plant-based swaps that work to add that characteristic creaminess to risotto.
Whether you’re lactose intolerant, vegan, or simply looking to try something different, a dairy-free risotto can be just as flavorful and satisfying as the original, and we have six recipes to prove it.
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What is risotto?
Risotto is a dish that originates from Northern Italy, with deep roots in the regions of Lombardy, Veneto, and Piedmont. Its history is intertwined with the arrival of rice to Italy during the Middle Ages, thanks to Arab traders who brought this valuable grain to the Mediterranean.
The fertile plains of the Po River valley proved ideal for rice cultivation, allowing the crop to flourish in Northern Italy. By the 15th century, rice was well integrated into the local diet, especially in Lombardy and Veneto, where the warm, humid climate was perfect for growing the short-grain varieties that are essential for risotto.
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The technique of cooking rice into a creamy consistency—what we now call risotto—evolved over centuries. The first records of a dish resembling risotto date back to the 16th century, where it was often served at noble banquets. The practice of sautéing rice in fat, typically with onions, and gradually adding broth, helped ensure a rich and creamy texture without the rice grains losing their integrity.
Unlike other rice dishes, risotto stands out because of its cooking technique: adding hot stock incrementally and stirring frequently. This allows the starch from the rice to be released, creating the signature creaminess that characterizes risotto.
Traditionally, risotto often relied on ingredients such as butter and cheese for added richness. But the essence of risotto lies in its technique rather than its specific ingredients, making it adaptable to a wide range of dietary preferences.
Expert tips for making the best dairy-free risotto
While traditional risotto calls for butter and cheese to achieve its creamy texture, making a dairy-free version doesn’t mean compromising on flavor or consistency. Deepak Shukla, CEO of Pearl Lemon Catering, suggests a few key ingredients and techniques to create a truly indulgent dairy-free risotto.
For that signature creaminess, Shukla recommends using a combination of olive oil and cashew cream.
“The olive oil helps sauté the rice to golden perfection, while cashew cream blends seamlessly with the rice starch, creating a rich, velvety texture,” Shukla tells VegNews.
The cashew cream should be added slowly near the end of cooking to ensure it balances the risotto’s structure without overpowering it.
In terms of the broth, Shukla emphasizes the importance of using a warm vegetable stock and adding it gradually. “Patience here allows the rice to release its natural starches, creating an even, creamy consistency,” he notes. Stirring gently throughout the process is also crucial, as this enhances the overall silkiness of the dish.
For a Parmesan substitute, Shukla suggests combining nutritional yeast with a touch of miso. This mix provides “a complex, umami flavor without dairy,” bringing additional depth to the dish.
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When it comes to mix-ins, Shukla highlights a couple of standout options. “Mushrooms, especially shiitake or porcini, add an earthy richness that pairs beautifully with the risotto’s creaminess,” Shukla says. “Butternut squash offers sweetness and creaminess, balancing the savory broth.”
He advises cooking mix-ins separately to ensure they add flavor without introducing excess moisture.
And, of course, if you’re looking for a one-for-one swap in a favorite risotto recipe, dairy-free Parmesan, plant-based butter, and vegan milk are all easily found at retailers nationwide.
Dairy-free risotto recipes
Ready to take your risotto-making skills for a test drive? Here are six of our favorite recipes for dairy-free risotto.
Little Pine
1Cashew Cream Risotto With Crispy Maitake Mushrooms
In this classic recipe from the Little Pine cookbook, the Arborio rice is cooked traditionally, absorbing flavorful vegetable stock until tender, while butternut squash adds a sweet, seasonal element. The roasted maitake mushrooms provide a crispy contrast to the smooth risotto—made rich with a homemade cashew cream—and fresh rosemary enhances the fall flavors.
Despite its luxurious taste, the recipe is simple enough to prepare on a weeknight, with room for customization by adding different seasonal vegetables or herbs such as sage.
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2Creamy Pumpkin Risotto With Roasted Pepitas
This rich, pumpkin-forward seasonal entrée is perfect for autumn. Here, the use of coconut oil provides a subtle richness, while continuously adding vegetable stock ensures the Arborio rice achieves a perfect, creamy consistency.
Puréed pumpkin and fragrant thyme round out the flavors while toasted pepitas, spiced with chili and maple syrup, add a delightful crunch and hint of heat.
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3Italian-Inspired Walnut Farro Risotto
This recipe reimagines classic risotto by substituting farro for Arborio rice, resulting in a hearty and nutritious dish with added texture and fiber. The combination of carrots, peas, and walnuts provides depth, while apple cider vinegar, miso, and nutritional yeast impart an umami-rich creaminess without dairy.
Unlike traditional risottos, this version reheats well, making it convenient for leftovers.
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4Vegan Gluten-Free Baked Butternut Squash Risotto
This recipe takes classic risotto and gives it a comforting twist by baking it casserole-style. This version combines creamy butternut squash with Arborio rice for a velvety texture. Vegan mozzarella and Parmesan offer a cheesy finish, and the crushed gluten-free Chex cereal on top adds a delightful crunch.
This baked risotto delivers the richness of traditional risotto with less hands-on stirring, making it both convenient and perfect for gatherings.
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5Risotto Stuffed Portobello Mushrooms
An elegant yet surprisingly simple dish perfect for impressing guests, this recipe uses quinoa-based risotto to significantly reduce the cooking time. Sweet butternut squash complements the nutty quinoa and the fresh rosemary’s earthy notes, while the grilled portobello mushrooms serve as a hearty and flavorful base.
Nutritional yeast adds a savory, cheesy richness to the risotto, and the addition of kale boosts the nutrient profile.
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6Vegan Italian Arancini
Crispy on the outside and soft on the inside, these arancini balls are an ideal party appetizer. The recipe uses leftover chilled risotto, which is formed into balls, coated in flour, vegan milk, and bread crumbs, then deep-fried to golden perfection.
Adding vegan mozzarella in the center offers an extra layer of indulgence while the lemon wedges served alongside cut the richness with bright acidity.
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Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
