Dairy-Free Risotto

This Dairy-Free Risotto is a creamy, flavorful dish made with arborio rice and enhanced by the richness of coconut milk and a medley of fresh vegetables. Baked to perfection, it offers a comforting and satisfying meal that's both healthy and indulgent.

Ingredients

• Arborio rice - 1 cup
• Vegetable broth - 2 cups
• Coconut milk - 1/2 cup
• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 2 cloves, minced
• Carrots - 1/2 cup, diced
• Zucchini - 1/2 cup, diced
• Peas - 1/2 cup, fresh or frozen
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
3. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 3 minutes.
4. Add the minced garlic, diced carrots, and zucchini, and cook for another 5 minutes until the vegetables are tender.
5. Stir in the arborio rice and toast for 2-3 minutes, stirring continuously until the rice is lightly translucent.
6. Pour in the warm vegetable broth and coconut milk. Stir well, add salt and pepper, and bring to a gentle simmer.
7. Once simmering, reduce the heat to low, cover the skillet, and transfer to the preheated oven.
8. Bake for 20 minutes, then stir in the peas and nutritional yeast, and bake for an additional 10 minutes until the rice is creamy and cooked through.
9. Remove from the oven, add lemon juice, and stir to combine. Adjust seasoning if necessary.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 9 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based nutrients and fiber.
• Contains healthy fats from coconut milk, supporting heart health.

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