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A large skillet of gluten-free dairy-free risotto with a pat of melting non-dairy butter.

Creamy Dairy-Free Risotto (So Versatile!)

Learn how to make endless dairy-free risotto variations that are so creamy you won't even notice the lack of dairy. Once you learn and memorize this simple formula, no recipe is needed.
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 - 6 people
Author: Lindsey Jenkins


  • 2 tablespoons olive oil divided
  • 2 ½ - 3 cups vegetables of choice
  • ½ yellow or white onion diced
  • 1 ½ cups arborio rice
  • 5 cups bone broth or stock chicken, beef, or vegetable
  • kosher salt to taste
  • freshly ground black pepper to taste
  • seasonings, to taste
  • cooked protein of choice (optional)
  • squeeze of lemon juice or splash of white wine vinegar, optional about 1 tablespoon
  • flakey salt for serving

Optional Add-ins:


  • Heat up a large skillet over medium heat.
  • Cut vegetables of choice into uniformly small pieces, so they cook faster and evenly.
  • Once the skillet is hot, add 1 tablespoon of oil and your vegetables. Season with salt and pepper and other spices (if using). Once the vegetables are tender but not mushy, remove them from the pan and set aside covered to keep warm.
  • Add the other tablespoon of oil along with the diced onion. Cook, stirring occasionally until it's translucent.
  • Now, add in all the rice, mixing it together with the onion, and letting it lightly toast to develop flavor for just about a minute.
  • Reduce the heat to medium-low and add 1 cup of the broth into the rice and onion mixture, stirring frequently.
  • Once the rice has absorbed nearly all the broth, add another cup of broth and continue with this process until you’ve used all the broth and the rice has reached your desired consistency.
  • Add the cooked vegetables back in, your cooked protein of choice (see notes below if using scallops), and a squeeze of lemon juice or splash of vinegar. Mix thoroughly to incorporate.
  • Taste and adjust the seasoning as needed. Then add any additional stir-ins such as dairy-free butter or cashew cream. Serve with flakey salt and enjoy!


If using scallops, serve them on top of the risotto instead of mixing them in since they're fragile and could fall apart.