Dairy Free Creamy Asparagus Risotto

I’ll be the first to tell you – there are certain times where you just want a hearty, feel-good meal. I mean, I love a good salad, but that salad isn’t warming my soul, ya know? Food just speaks to me and I’m sure some of you out there can relate. I was feeling this way a little bit last week and in stead of our slated “Blackened Shrimp Salad”, I decided to mix things up with my mom’s recipe for Creamy Asparagus Risotto.

Dairy Free Vegetable Risotto

Full disclosure on some allergen related topics:

1. My mom uses Parmesan cheese in hers,  but in an effort to make it dairy-free I swapped it out and added some nutritional yeast and Daiya mozzarella instead. I think next time I will only add nutritional yeast, because the mozzarella made it a little *too* much. But for my cheese loving friends, feel free to just add in about 1 cup Parmesan!

2. Risotto and Gluten. True Italian risotto uses Arborio rice, a short-grain white rice that has a high rice gluten content (look for it in the international section of your grocer). Rice gluten is not the same thing as the gluten that bothers me or anyone else who may or may not have Celiac. Bottom line: Arborio rice is naturally gluten free. That said, risotto on menus or anywhere else where YOU are not cooking it is not always gluten free, since part of the cooking process involves broth, so just be sure to ask, unless you are making it yourself.

Dairy Free Creamy Asparagus Risotto

Okay now, on with the recipe so you can make your own!

You Will Need:

2 tbsp. olive oil

1 shallot, minced

1.5 cups Arborio rice

2 cups white wine

32 oz. vegetable broth (I like Pacific because it’s gluten free and organic)

1 bundle of asparagus, chopped

1/2 cup peas, drained

1 tbsp. nutritional yeast (or 1 cup Parmesan)

Optional: 1/2 cup shredded Daiya Mozzarella

1. Put olive oil in the bottom of a pot with shallots over medium heat.

2. Add Arborio rice, tossing to make sure rice is covered entirely in olive oil.

3. Add in white wine, stirring constantly until wine is evaporated.

4. Add in vegetable stock a ladle or so at a time and cook until evaporated. Then add another ladle, making sure to stir the pot constantly.

5. When all of the stock has been added, add in cut up asparagus and peas. Mix in completely.

*Note: I’ve also added in cooked butternut squash cubes that make this dish really tasty!

6. When vegetables are entirely mixed in, remove from heat and mix in nutritional yeast (or Parmesan).

7. Serve immediately and enjoy!

Have you ever made risotto? If you attempt this at home, be sure to let me know by tagging me on Instagram or Twitter so I can see your masterpiece! I’m telling you – this is a dish everyone in the family will love! Enjoy 🙂