Lately, I've been playing around with more dairy free risotto recipes as we're limiting the amount of dairy consumed through the days. This is an easy recipe for a dairy free risotto that uses all the springtime asparagus and greens. It's a creamy vegan risotto recipe where you won't miss the cheese.
How's that possible? Scroll down to see how we make it and print the recipe card to craft your own delicious risotto tonight!
What You'll Appreciate About This Dairy Free Risotto
You'll love the creamy texture in this traditional risotto that's made with simple seasonal ingredients. I love that it's also an easy dairy-free risotto. No cheese is used in this recipe though you could also opt to use your favorite vegan cheese or vegan parmesan cheese. A sprinkling of nutritional yeast also works for those who still want that subtle cheese flavor.
Cooking the risotto on medium-low heat helps to craft the perfect risotto texture for one of our favorite cozy dinner recipes. Lastly, this dish is ready in about 30 minutes time. It's the perfect option for an easy, elegant weeknight meal.
Ingredients for the Vegan Asparagus Risotto
We are celebrating the best of springtime produce with this vegetable risotto. Specific ingredients for this risotto rice recipe are outlined in the recipe card below. For this super simple rice-based dish, we'll need the following:
- Olive oil: Our cooking fat for this dish. You can also swap for your favorite vegan butter or dairy-free butter.
- Minced shallot: Use either 1 large or 2 small shallots for this recipe.
- Finely chopped spring onion or leeks: We're amping up the aromatics here and making sure we're using up the spring onions we're getting in our CSA box. You can swap for leeks if you desire.
- Fava beans and their greens: We received both in our CSA box so we'll blanch the beans and remove the outer shell; we'll give the greens a wash and a rough chop to use in this dish.
- Frozen or fresh peas: I love adding extra veggies to a dish whenever I can and this first version of the season is great to use a bit of fresh or frozen peas too.
- Asparagus: Let's keep the spring veggie party going strong by adding in this seasonal vegetable in this great dish.
- Arborio rice: This short grain rice is what gives our risotto recipe the best results.
- Stock of choice: When it comes to risotto as a main dish, you can opt for using either chicken stock or vegetable stock here. You can also use water that's been brought to a simmer. The idea is that we have warmed liquid to help cook our risotto.
- 1 to 2 tablespoons good quality Extra Virgin Olive Oil for finishing
- Garnish options: chopped fresh basil parsley, and/or mint
How to Prepare This Delicious Dairy Free Risotto
If this is your first time making risotto, fear not! This dish is very beginner friendly. Here's how we make it:
- Bring a large pot or saucepan filled with your stock of choice to a low simmer. In a separate sauté pan or skillet, heat 3 tablespoons olive oil over medium heat. Add shallot and sauté for 2-3 minutes until lightly translucent.
- Add spring onions or leeks followed by shelled fava beans, peas, and asparagus. Cook vegetables until softened, about 3 to 5 minutes. Add the greens and, if using, the ¼ teaspoon of crushed red pepper flakes. Cook until greens just wilt. This should take about 2 minutes.
- Season with a couple pinches of kosher salt and ground black pepper to desired taste. Spoon vegetables into a prep bowl and set aside to cool slightly while preparing the risotto.
- In the same skillet, a tablespoon olive oil then add 1 cup arborio rice to the pan. Stir constantly allow rice to toast gently and soak up the pan juices. Ladle in about ½ cup of warm stock or chicken broth and stir to combine. Continue to stir rice over medium heat. This will allow broth to be absorbed into the rice, about 1 to 3 minutes at a time. Once the broth is absorbed add in the next ½ cup of warmed stock. Stir to combine. Repeat the process until all stock has been added and absorbed by the rice. The rice becomes tender to the bite or al dente.
- Remove from heat. Finish with a couple tablespoons of high-quality extra virgin olive oil and spoon the risotto evenly amongst two pasta or shallow depth bowls. Top each bowl with an even amount of the sautéed veggies and garnish with a bit more chopped fresh herbs and finishing salt (if desired). Enjoy immediately.
More Risotto Ideas for Delicious Dinners
Risotto is a dish that is super adaptable allowing us to celebrate the season's best ingredients. For a late autumn or winter version, check out this delicious Mushroom Risotto recipe I've got on Instagram.
For lots more seasonal dinner ideas and meal plans, check out all our weekly Dinner Plans here.
Tips & FAQ
This risotto is sure to become a favorite of our dairy free recipes here on Cooking with Our CSA. You'll appreciate it's adaptability in crafting a delicious risotto every time, every season. Sharing a few final tips and answers to some frequently asked questions below:
Tips for Using Leftover Risotto
Store leftover risotto in an airtight container in the refrigerator for up to 3 to 5 days. It reheats well on the stove or in a microwave. Depending on the seasonal vegetables you incorporate, you can also make arancini. Arancini is Italian street food made of prepared risotto that's rolled into a ball. It's then stuffed, breaded, and gently fried.
Doubling the Batch for this Dairy Free Risotto
You can double this recipe to make 8 servings. If doing so, I recommend using a 4 or 5 quart dutch oven to prepare the larger batch of risotto versus the sauté pan featured in this recipe. Anticipate a slightly longer cook time as well, given the double amount of arborio white rice you'll use.
Frequently Asked Questions
Absolutely. Wine is not always necessary when preparing risotto but it's helpful in deglazing the pot or pan and can add a bit of flavor to the dish. For me, I love a good dry white wine and will add anywhere from ¼ to ⅓ cup if using. Allow liquid to absorb into the toasted rice before beginning to add the stock. White wine is great in a creamy vegan mushroom risotto recipe, too.
Fresh lemon juice is also great. Add a hint of lemon zest and this is a great combo for spring peas and spinach. You'll get a great dose of lemon flavor to the dish too. That said, I'd start with the zest and juice of one lemon and add more from there to your liking.
A few ideas to start with include:
Spring: Asparagus, Peas, Leeks, Early Season Fava Beans
Summer: Swirled Tomato Confit with Fresh Basil, Chard, Zucchini
Autumn: Squash with Seasonal Greens
Winter: Spinach and Roast Butternut Squash
Easy Dairy Free Vegan Asparagus and Greens Risotto
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons minced shallot from 1 large or 2 small shallots
- ⅓ cup finely chopped spring onion or leeks
- 1 cup fava bean greens packed and roughly chopped
- 1 heaping cup of shelled fava beans blanched and outer shell removed
- ⅓ cup frozen or fresh peas
- 4 ounces asparagus ends trimmed and roughly chopped
- ¼ teaspoon crushed red pepper flakes optional
- 1 cup arborio rice
- 4 cups stock of choice
- 1 to 2 tablespoons good quality Extra Virgin Olive Oil for finishing
- Garnish options: chopped fresh basil parsley, and/or mint
Instructions
- Bring a large saucepan filled with your stock of choice to a low simmer. In a separate sauté pan or skillet, heat 3 tablespoons olive oil over medium heat. Add shallot and sauté for 2 minutes until lightly translucent. Add spring onions or leeks followed by shelled fava beans, peas, and asparagus. Cook vegetables until softened, about 3 to 5 minutes. Add the greens and, if using, the ¼ teaspoon of crushed red pepper flakes. Cook until greens are just wilted, about 2 minutes. Season with a couple pinches of kosher salt and ground black pepper to desired taste. Spoon vegetables into a prep bowl and set aside to cool slightly while preparing the risotto.
- In the same skillet, a tablespoon olive oil then add 1 cup arborio rice to the pan. Stir constantly allow rice to toast gently and soak up the pan juices. Ladle in about ½ cup of warm stock and stir to combine. Continue to stir rice over medium heat to allow broth to be absorbed into the rice, about 1 to 3 minutes at a time. As the broth is absorbed, add in the next ½ cup of warmed stock and stir to combine. Repeat the process until all stock has been added and absorbed by the rice and the rice becomes tender to the bite.
- Remove from heat. Finish with a couple tablespoons of high-quality extra virgin olive oil and spoon the risotto evenly amongst two pasta or shallow depth bowls. Top each bowl with an even amount of the sautéed veggies and garnish with a bit more chopped herbs and finishing salt (if desired). Enjoy immediately.
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