Dairy-Free Mushroom Risotto
Dairy-Free Mushroom Risotto recipe. A creamy and savory mushroom risotto made with coconut cream and chicken stock, and seasoned with nutmeg, rosemary, and nutritional yeast.
This Dairy-Free Mushroom Risotto is a recipe that slowly evolved over the years. I tweaked a risotto recipe that I liked until this dairy-free, creamy, delicious version emerged.
And now it is the only risotto recipe that I make! It’s got great flavor, comes together easily and is the perfect side dish to a variety of meals.
I love this dish because it is the ultimate comfort food. It is rich and creamy and satisfying. It is easily customizable.
It just hits the spot.
Ingredients needed to make this Dairy-Free Mushroom Risotto:
- olive oil
- arborio rice
- onion powder
- garlic powder
- canned coconut cream or canned coconut milk
- ground nutmeg
- dried rosemary
- chicken broth, bone broth, or vegetable broth
- nutritional yeast
- baby bella mushrooms
Note: you have to use arborio rice here. It is a short grain rice that works well for risottos.
Note: I think the nutritional yeast that you use in this recipe makes a difference, so make sure you are using one that you love.
I love the taste of Anthony’s nutritional yeast. It’s SO good and really adds a nice cheesy kick to dishes.
Note: You can use chicken stock, bone broth or vegetable broth here. Use vegetable broth to make this dish Vegan. Or use bone broth for extra protein.
Tips on how to make this dairy-free risotto:
Start off by sauteéing the mushrooms to your liking.
Then in a separate large pot, make the risotto. To do this, you’ll add olive oil, arborio rice, garlic powder and onion powder to the pot and cook it for 30 seconds.
Then, you add coconut milk or cream to the rice.
As soon as the coconut milk or cream has been absorbed by the rice ( aka there isn’t too much excess liquid in the pot when you mix the rice), then you add the seasoning and 1/2 cup of chicken stock ( bone broth or vegetable broth).
Mix the chicken stock into the rice and again, wait until it has been absorbed by the rice before adding another 1/2 cup of chicken stock.
You’ll repeat this step until all of your stock is gone and absorbed by the rice. The risotto will be very creamy by this point.
Lastly, add your nutritional yeast and sautéed mushrooms to the risotto and mix it all together.
What to serve the risotto with:
I usually make grilled rosemary chicken and steamed broccoli when I make this Dairy-free Mushroom Risotto.
I also like having this risotto with grilled salmon and asparagus.
Or with steak and zucchini.
Honestly, this risotto would taste great on it’s own or paired with a wide variety of protein or veggies.
Other yummy rice recipes you may enjoy:
This Tuna and Rice Salad with Corn and Beans recipe is a light salad recipe with lots of crunch and flavor!
This One Pot Ground Turkey, Rice and Beans (GF) is a go-to for me during the week because it is such a crowd pleaser!
This Pumpkin Mushroom Risotto by A Dash of Megnut is a creamy and delicious recipe that is made in the instant pot.
Dairy-Free Mushroom Risotto
- 1 Tbs olive oil
- 1 cup Arborio rice
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1/3 cup canned coconut cream (or canned coconut milk)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4- 1/2 tsp ground nutmeg (depends on taste)
- 1 tsp dried rosemary
- 4 cups chicken broth (or bone broth or vegetable broth)
- 2 Tbs nutritional yeast
- 10 ounces sliced baby bella mushrooms
- Put 1 Tbs oil in pan, heat over medium, add sliced mushrooms. Cook 6-8 minutes, without moving), then mix. Reduce heat to low medium and cook while mixing for 5-7 minutes.
- Put 1 Tbs olive oil into a large pot and heat over medium heat. Add the rice, garlic powder, and onion powder to the pan and mix. Cook for 30 seconds.
- Add the coconut milk/cream to the pan, mix, and cook until the liquid is absorbed. This should happen pretty quickly, 30-60 seconds. Keep heat at medium or slightly below.
- Then add the salt, pepper, nutmeg, rosemary, and 1/2 cup of chicken stock to the pan, mix, and wait for the liquid to be absorbed by the rice. Once it is absorbed, add another 1/2 cup of chicken stock and repeat until all the chicken stock is absorbed. Add nutritional yeast to the risotto and mix.
- From start to finish, the risotto should take about 30 minutes to cook.
- Then, put the mushrooms into the risotto, mix, and serve. ( I like sprinkling the whole dish with nutritional yeast )
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