Creamy, Dairy-Free, Risotto

We all know that feeling… when you have finally sat down to a warm, home-made meal, that brings up all the feels. Homemade food is naturally more satisfying than ordering out and it is so nice when you can cook at home for friends. 

When I have people over for dinner I like to make something that will not take too long and is able to please all sorts of different taste palets. Que my Gluten Free, Dairy Free, Vegan (optional), RISOTTO! Is there anything more comforting than a big bowl of creamy risotto? I dont think so! 

For this dish, it is all about layering flavors. You want to lights sautee your vegetables in ghee or oil with delicious flavors like garlic and rosemary. Once your vegetables are well coated and cooked then it is the time to flavor your rice. You want to add your dried rice to vegetables and spices and let the grains get fully covered in oil before adding any liquid. 

Ingredients: (makes 6 servings)

2 cups Arborio Rice
1 tbsp ghee or oil (coconut)
1.5 cups coconut milk
3 cups water
1/4 cup diced sweet onion
3 finely diced garlic cloves
1 tsp rosemary
1 tsp basil
1 small zucchini
1 cup peas (frozen)
1/2 cup dried cranberries
1 cup diced mushrooms

1)  In a large pot, set heat to medium and place ghee (or oil) in the pot with garlic and spices
2) Add in onion, mushroom, and zucchini
3) Cook until onions are translucent and mushrooms are soft – stirring to prevent any burning
4) Add in dried rice and stir well, coating grains in the oil and spices
5) Begin slowing adding the first cup of water – stirring well
6) As the rice thickens and the water goes down, slowly add in coconut milk
7) Let most of the liquid be absorbed before adding in more water
8) Add in the dried cranberries
9) Add in the frozen peas – stir well
10) Add in the rest of the water, 1/2 a cup at a time – stirring well throughout and ensuring everything is being absorbed

Serve and enjoy immediately! 

If you make this, let me know by tagging #onesmallshiftrecipe

Happy September 🙂 

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