35+ Easy Friday Dairy-Free Risotto Recipes for a Healthy Weekend Meal

If you’re looking for a way to kick off your weekend with a light yet hearty meal, dairy-free risotto is the perfect choice.

Creamy, comforting, and packed with flavor, risotto is a dish that can easily be tailored to fit a variety of tastes and dietary preferences.

Whether you’re avoiding dairy due to allergies, following a plant-based lifestyle, or just want a lighter alternative, these 35+ Friday dairy-free risotto recipes will make your Friday dinner something to look forward to.

From fresh vegetable-packed versions to earthy mushroom varieties, you’ll find plenty of inspiration to make a delicious and satisfying risotto without any dairy.

35+ Easy Friday Dairy-Free Risotto Recipes for a Healthy Weekend Meal

Dairy-free risotto is a versatile and healthy meal option that allows you to enjoy the rich, creamy texture of risotto without the need for dairy.

With 35+ fantastic recipes to choose from, you’ll never run out of ideas for your Friday dinners.

These recipes are perfect for making your Friday nights both delicious and nourishing, while accommodating various dietary needs.

So, whether you’re craving the vibrant flavors of lemon and asparagus or the rich warmth of roasted butternut squash, there’s a dairy-free risotto recipe here to satisfy every palate.

Try them out and enjoy the perfect start to your weekend!

Lemon and Asparagus Dairy-Free Risotto

This vibrant lemon and asparagus dairy-free risotto is the perfect dish for a light yet filling Friday meal. The fresh asparagus and bright citrus flavors combine beautifully with the creamy texture of the risotto, all without any dairy. Using vegetable broth and a splash of olive oil ensures that this dish is both rich in flavor and completely plant-based.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent (about 3-4 minutes).
2. Add the chopped asparagus and cook for 3 minutes until slightly tender.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and cook until the wine has mostly evaporated.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
6. Continue adding broth until the rice is creamy and al dente (about 18-20 minutes).
7. Remove the pan from heat, stir in the lemon zest and juice, and season with salt and pepper to taste.
8. Drizzle with the remaining olive oil, garnish with fresh parsley, and serve immediately.

This Lemon and Asparagus Dairy-Free Risotto is a delightful, spring-inspired dish that perfectly balances freshness and creaminess without any dairy. The lemon zest adds a refreshing zing, while the asparagus provides a pop of color and a rich, savory flavor. It’s an ideal meal for those following a dairy-free diet, and its simplicity makes it a great choice for a casual Friday dinner.

Mushroom and Spinach Dairy-Free Risotto

A hearty and comforting dish, this Mushroom and Spinach Dairy-Free Risotto is packed with earthy mushrooms, leafy spinach, and all the creamy goodness you desire from risotto. The umami of the mushrooms is complemented by a hint of garlic and fresh spinach, making this recipe perfect for a satisfying dinner. Best of all, there’s no dairy involved, so everyone can enjoy it.

Ingredients:

• 1 cup Arborio rice
• 1 cup cremini mushrooms, sliced
• 2 cups fresh spinach
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup white wine (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onions and garlic, cooking until soft and translucent (about 4-5 minutes).
2. Add the sliced mushrooms and cook until they release their moisture and begin to brown (around 5-7 minutes).
3. Stir in the Arborio rice, cooking for another 1-2 minutes to lightly toast the rice.
4. Pour in the white wine (if using) and cook until it has mostly evaporated.
5. Slowly begin adding the vegetable broth, one ladle at a time, stirring often and letting each addition absorb before adding more.
6. Once the rice is tender and creamy (about 18 minutes), stir in the fresh spinach and cook until wilted.
7. Season with salt and pepper to taste, and drizzle with the remaining tablespoon of olive oil.
8. Garnish with fresh thyme or parsley, and serve hot.

This Mushroom and Spinach Dairy-Free Risotto is an absolute crowd-pleaser, rich in umami flavors from the mushrooms and the vibrant freshness of spinach. The creamy texture is achieved without the use of dairy, making it a suitable dish for vegan or lactose-intolerant guests. Its hearty nature makes it perfect for a filling Friday dinner, providing both comfort and nourishment.

Butternut Squash and Sage Dairy-Free Risotto

This creamy and comforting Butternut Squash and Sage Dairy-Free Risotto is the ideal dish for a cozy Friday evening. The sweetness of roasted butternut squash pairs perfectly with the fragrant, earthy sage, creating a rich and flavorful risotto. It’s a beautifully autumnal dish that’s satisfying and completely dairy-free, making it a wonderful choice for a plant-based meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/4 cup fresh sage leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until soft and golden.
2. Meanwhile, in a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until soft (about 4 minutes).
3. Add the Arborio rice and toast for 1-2 minutes, stirring frequently.
4. Gradually add the vegetable broth, one ladle at a time, stirring and allowing the liquid to absorb before adding more.
5. Once the rice is creamy and tender (about 18-20 minutes), stir in the roasted butternut squash and chopped sage leaves.
6. Season with salt and pepper to taste, and serve immediately.

This Butternut Squash and Sage Dairy-Free Risotto brings together the sweet flavors of roasted squash and the aromatic essence of sage in a creamy, comforting dish. The combination of textures—from the soft squash to the creamy rice—makes for a perfect fall-inspired meal, free from dairy but full of flavor. It’s the kind of dish that makes a cozy and satisfying end to your week.

Tomato and Basil Dairy-Free Risotto

This Tomato and Basil Dairy-Free Risotto is a simple yet flavorful dish that brings together the fresh taste of ripe tomatoes and the fragrant aroma of basil. The creamy risotto is enhanced by the natural sweetness of tomatoes and the bright, herbal notes of basil, making it a comforting and satisfying meal that’s perfect for a Friday night.

Ingredients:

• 1 cup Arborio rice
• 2 cups cherry tomatoes, halved
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent (about 4-5 minutes).
2. Add the halved cherry tomatoes to the pan and cook for 5 minutes, allowing them to soften and release their juices.
3. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently and letting the liquid absorb before adding more.
5. Continue adding broth until the rice is tender and creamy (about 18-20 minutes).
6. Once the rice is cooked, stir in the fresh basil and season with salt and pepper to taste.
7. Drizzle with the remaining olive oil, garnish with additional basil if desired, and serve hot.

This Tomato and Basil Dairy-Free Risotto offers a bright, fresh flavor profile that’s both comforting and satisfying. The juicy tomatoes and fragrant basil create a harmonious balance that elevates the creamy texture of the risotto. This dish is a wonderful choice for a dairy-free Friday meal, providing the perfect combination of lightness and richness without compromising on taste.

Pea and Mint Dairy-Free Risotto

This Pea and Mint Dairy-Free Risotto is a refreshing and vibrant dish that brings together the sweetness of peas with the cool, aromatic flavors of mint. It’s a light yet creamy risotto that makes the perfect weeknight dinner. The combination of seasonal ingredients and plant-based ingredients makes this dish a hit for anyone looking for a fresh, dairy-free option.

Ingredients:

• 1 cup Arborio rice
• 2 cups frozen peas, thawed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until translucent (about 4-5 minutes).
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
3. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
4. After about 15 minutes, stir in the peas and cook for another 5 minutes, or until the rice is tender and the peas are heated through.
5. Remove from heat, then stir in the fresh mint and season with salt and pepper to taste.
6. Drizzle with the remaining olive oil and serve hot, garnished with extra mint if desired.

This Pea and Mint Dairy-Free Risotto is the epitome of fresh, seasonal flavors. The sweetness of the peas and the refreshing taste of mint combine perfectly with the creamy texture of the risotto. It’s a delightful dairy-free dish that can be made quickly and easily, making it ideal for a light, satisfying Friday night dinner.

Carrot and Ginger Dairy-Free Risotto

This Carrot and Ginger Dairy-Free Risotto is a delicious and aromatic dish that blends the sweetness of carrots with the warmth of ginger. The creamy risotto offers a unique flavor profile, perfect for those who enjoy a bit of spice with their meals. With a touch of fresh herbs and a dairy-free approach, this risotto is an exciting and wholesome way to kick off the weekend.

Ingredients:

• 1 cup Arborio rice
• 2 large carrots, peeled and grated
• 1 small onion, finely chopped
• 1-inch piece of ginger, grated
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and ginger, sautéing for 3-4 minutes until fragrant.
2. Stir in the grated carrots and cook for another 3-4 minutes until slightly softened.
3. Add the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
5. Continue adding broth until the rice is creamy and tender (about 18-20 minutes).
6. Season with salt and pepper to taste and stir in the remaining tablespoon of olive oil.
7. Serve hot, garnished with fresh cilantro or parsley.

This Carrot and Ginger Dairy-Free Risotto is a flavorful and vibrant dish that combines sweet, earthy carrots with the zingy spice of ginger. The creamy texture of the risotto brings everything together in a harmonious way. It’s an excellent choice for anyone looking to enjoy a comforting and dairy-free meal with a twist of freshness and warmth on a Friday night.

Zucchini and Garlic Dairy-Free Risotto

This Zucchini and Garlic Dairy-Free Risotto is a light and flavorful dish perfect for a quick and satisfying Friday dinner. The zucchini adds a subtle sweetness and texture to the creamy risotto, while garlic brings a savory punch. It’s a simple yet delicious combination, with fresh ingredients making it a great option for anyone seeking a dairy-free meal.

Ingredients:

• 1 cup Arborio rice
• 2 medium zucchinis, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until translucent and fragrant (about 4-5 minutes).
2. Stir in the diced zucchini and cook for another 5 minutes until the zucchini softens slightly.
3. Add the Arborio rice and toast it for 1-2 minutes until lightly golden.
4. Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Continue adding broth until the rice is creamy and tender (around 18 minutes).
6. Season with salt and pepper to taste, and stir in the remaining tablespoon of olive oil for extra creaminess.
7. Garnish with fresh basil or parsley, and serve hot.

This Zucchini and Garlic Dairy-Free Risotto is a perfect light and wholesome dish that’s quick to prepare yet full of flavor. The zucchini’s natural sweetness balances beautifully with the savory garlic, creating a delicious, dairy-free meal. It’s a great option for a Friday night when you want something simple, yet comforting, to start the weekend.

Roasted Red Pepper and Chickpea Dairy-Free Risotto

The Roasted Red Pepper and Chickpea Dairy-Free Risotto brings together the smoky sweetness of roasted red peppers and the earthiness of chickpeas in a creamy, satisfying risotto. This dish is packed with protein and fiber from the chickpeas, while the peppers add depth and color, making it a hearty and nutritious option for a Friday dinner without any dairy.

Ingredients:

• 1 cup Arborio rice
• 1 cup roasted red peppers, diced (fresh or jarred)
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 4-5 minutes).
2. Stir in the roasted red peppers and cook for another 2 minutes to warm through.
3. Add the Arborio rice and cook for 1-2 minutes, lightly toasting it.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently and letting the liquid absorb before adding more.
5. After 15 minutes, stir in the cooked chickpeas and continue adding broth until the rice is creamy and tender (about 5 more minutes).
6. Season with salt and pepper to taste and drizzle with the remaining olive oil.
7. Garnish with fresh parsley and serve hot.

The Roasted Red Pepper and Chickpea Dairy-Free Risotto is a filling and delicious dish that combines sweet, smoky peppers with hearty chickpeas for a well-rounded meal. It’s not only dairy-free but also high in protein and fiber, making it both healthy and satisfying. This dish is perfect for a hearty Friday dinner that feels indulgent yet light at the same time.

Sweet Potato and Thyme Dairy-Free Risotto

This Sweet Potato and Thyme Dairy-Free Risotto is a rich and comforting dish with the perfect balance of sweetness and savory flavors. The roasted sweet potato adds a creamy texture and natural sweetness, while the thyme gives the dish an aromatic earthiness. This is a filling and nutritious option that’s perfect for a cozy Friday dinner.

Ingredients:

• 1 cup Arborio rice
• 1 medium sweet potato, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Roast for 25 minutes, or until tender and slightly caramelized.
2. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent (about 4-5 minutes).
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Begin adding the vegetable broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more.
5. After 15 minutes, stir in the roasted sweet potato and fresh thyme leaves, continuing to cook until the rice is creamy and tender (about 5 more minutes).
6. Season with salt and pepper to taste, and serve hot.

This Sweet Potato and Thyme Dairy-Free Risotto is a comforting and nourishing dish with the perfect balance of sweetness and savory flavors. The creamy texture of the sweet potato complements the creamy rice, while the thyme adds a lovely herbal touch. This dish is ideal for a cozy Friday night dinner, providing warmth and satisfaction without any dairy.

Mushroom and Spinach Dairy-Free Risotto

This Mushroom and Spinach Dairy-Free Risotto is a rich and earthy dish that brings together the umami flavors of mushrooms and the vibrant green freshness of spinach. The creamy risotto acts as a perfect backdrop for these hearty vegetables, making this dish a comforting, plant-based meal that’s perfect for a Friday night.

Ingredients:

• 1 cup Arborio rice
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking until translucent (about 4-5 minutes).
2. Add the mushrooms to the pan and sauté until tender and browned, about 7 minutes. Season with salt and pepper to taste.
3. Stir in the Arborio rice and cook for 1-2 minutes, letting it lightly toast.
4. Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Once the rice is tender (about 15 minutes), stir in the fresh spinach and cook for an additional 2 minutes until wilted.
6. Drizzle with the remaining olive oil, and season with salt and pepper to taste.
7. Serve hot and garnish with additional spinach or herbs if desired.

The Mushroom and Spinach Dairy-Free Risotto is a comforting, hearty dish that combines rich umami flavors with the light, vibrant taste of spinach. The creamy texture of the risotto allows the earthy mushrooms and fresh spinach to shine, making this a satisfying and nutritious choice for a cozy Friday dinner. It’s a perfect plant-based dish that doesn’t sacrifice flavor for simplicity.

Butternut Squash and Sage Dairy-Free Risotto

The Butternut Squash and Sage Dairy-Free Risotto is a perfect autumn-inspired dish that combines the creamy, natural sweetness of roasted butternut squash with the earthy, aromatic flavor of sage. This risotto is a rich and indulgent meal that’s also dairy-free, making it an ideal choice for a comforting Friday dinner.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh sage leaves, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25 minutes, or until tender and lightly caramelized.
2. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent (about 4-5 minutes).
3. Stir in the Arborio rice and cook for 1-2 minutes, letting the rice lightly toast.
4. Begin adding the vegetable broth, one ladle at a time, stirring frequently and letting each addition absorb before adding more.
5. Once the rice is creamy and tender (about 18 minutes), stir in the roasted butternut squash and fresh sage leaves. Continue to cook for 2-3 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste, and serve hot.

The Butternut Squash and Sage Dairy-Free Risotto is a rich, flavorful dish that perfectly captures the essence of fall. The sweetness of the roasted squash pairs beautifully with the aromatic sage, creating a comforting meal that’s perfect for a Friday night. This dish is not only dairy-free but also packed with seasonal flavors, making it an excellent choice for a wholesome and indulgent dinner.

Lemon and Asparagus Dairy-Free Risotto

This Lemon and Asparagus Dairy-Free Risotto is a light and refreshing dish that combines the brightness of lemon with the tender crunch of asparagus. It’s a perfect dish for welcoming the weekend, offering a delightful balance of creamy texture and fresh, zesty flavors. This risotto is both easy to make and full of vibrant, seasonal ingredients.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, cut into 2-inch pieces
• 1 lemon, zested and juiced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent (about 4-5 minutes).
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. In the last 10 minutes of cooking, add the asparagus to the pan and continue adding broth as needed.
5. Once the rice is tender and creamy (about 18 minutes), stir in the lemon zest and juice. Season with salt and pepper to taste.
6. Drizzle with the remaining olive oil and serve hot, garnished with extra lemon zest or fresh herbs.

This Lemon and Asparagus Dairy-Free Risotto is the perfect dish to brighten up your Friday evening. The zesty lemon and tender asparagus add a refreshing twist to the creamy risotto, making it a light yet satisfying meal. It’s a great way to enjoy a seasonal vegetable in a dairy-free format while still indulging in a creamy, comforting dish.

Note: More recipes are coming soon!