45+ Delicious Holiday Dairy-Free Risotto Recipes for Memorable Meals

The holiday season is a time for family, friends, and, of course, incredible food.

Risotto, with its creamy texture and endless versatility, is a crowd-pleaser that can elevate any festive gathering.

But for those avoiding dairy, traditional risotto can seem off-limits.

Fear not! We’ve curated an inspiring collection of 45+ holiday dairy-free risotto recipes that deliver all the creamy goodness without the need for dairy.

Whether you’re hosting a vegan-friendly dinner, accommodating guests with dietary restrictions, or simply looking for lighter options, these recipes have you covered.

From classic mushroom risotto to creative combinations like pumpkin sage and roasted garlic cauliflower, each dish is crafted to bring comfort and flavor to your holiday table.

Let this guide be your go-to resource for crafting memorable, plant-based risottos that everyone will enjoy.

45+ Delicious Holiday Dairy-Free Risotto Recipes for Memorable Meals

With 45+ holiday dairy-free risotto recipes at your fingertips, you’re well-equipped to create unforgettable meals this festive season.

Each recipe is a testament to how creative cooking can bring together flavor, nutrition, and inclusivity.

These dishes aren’t just substitutes—they’re stars of the holiday menu, showcasing how dairy-free cooking can be just as indulgent and satisfying.

From hearty, savory options to fresh and zesty pairings, this risotto collection has something for every palate and occasion.

Whether you’re serving up a quiet family dinner or hosting a grand holiday feast, these recipes will help you spread joy and deliciousness without compromising on dietary needs.

Get ready to stir up some holiday magic, one creamy, dreamy risotto at a time!

Creamy Coconut and Mushroom Holiday Risotto

This Creamy Coconut and Mushroom Holiday Risotto is a luxurious dairy-free twist on a classic Italian dish. Infused with earthy mushrooms, silky coconut milk, and a touch of fresh herbs, this risotto brings a festive touch to your holiday table. Perfect for vegans, lactose-intolerant guests, or anyone seeking a comforting meal, this recipe combines indulgence and simplicity for an unforgettable dining experience.

Ingredients:

• 1 ½ cups Arborio rice
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups fresh mushrooms, sliced
• 4 cups vegetable broth, warmed
• 1 cup full-fat coconut milk
• ½ cup dry white wine (optional)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions and garlic until translucent.
2. Add mushrooms and cook until softened, about 5-7 minutes. Sprinkle with thyme.
3. Stir in the Arborio rice, coating it in the oil and vegetables. Cook for 1-2 minutes.
4. Deglaze the pan with white wine (if using) and stir until absorbed.
5. Gradually add warmed vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to absorb before adding the next ladle.
6. Once the rice is creamy and al dente, stir in the coconut milk. Cook for another 2-3 minutes.
7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

The Creamy Coconut and Mushroom Holiday Risotto is a showstopper, blending the nutty richness of coconut with earthy mushrooms in a velvety risotto. Serve this comforting dish alongside roasted vegetables or a crisp salad to round out your festive spread. It’s sure to become a new holiday favorite!

Butternut Squash and Sage Dairy-Free Risotto

Warm, golden, and packed with the flavors of the season, this Butternut Squash and Sage Dairy-Free Risotto is the perfect addition to your holiday table. The natural creaminess of the roasted squash, combined with aromatic sage, creates a dish that’s both wholesome and indulgent. With its vibrant color and enticing aroma, this risotto embodies the spirit of festive gatherings.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• ½ cup unsweetened almond milk
• 1 teaspoon dried sage or 2 tablespoons fresh sage
• Salt and black pepper to taste
• Vegan parmesan (optional) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
2. In a large pan, heat the remaining olive oil over medium heat. Sauté onions and garlic until soft and fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, stirring frequently.
4. Gradually add the warmed vegetable broth, one ladle at a time, allowing it to absorb before adding more.
5. Mash half of the roasted butternut squash and stir it into the risotto along with the almond milk and sage.
6. Continue cooking until the rice is creamy and al dente. Adjust seasoning with salt and pepper.
7. Fold in the remaining squash pieces. Garnish with vegan parmesan or extra sage if desired.

This Butternut Squash and Sage Dairy-Free Risotto is a feast for the senses, combining the natural sweetness of squash with the earthy, savory notes of sage. It’s the perfect centerpiece for a holiday meal, whether you’re hosting a cozy dinner or a grand festive feast.

Holiday Lemon and Asparagus Dairy-Free Risotto

Bright, zesty, and fresh, this Holiday Lemon and Asparagus Dairy-Free Risotto adds a splash of sunshine to your festive menu. Bursting with the vibrant flavors of citrus and tender asparagus, it’s a light yet satisfying dish that pairs beautifully with holiday mains. This elegant recipe is a crowd-pleaser, offering a refreshing alternative to heavier fare.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small shallot, finely diced
• 2 garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 cups vegetable broth, warmed
• Juice and zest of 1 lemon
• ½ cup unsweetened oat milk
• 2 tablespoons nutritional yeast (optional)
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté shallots and garlic until soft and fragrant.
2. Add Arborio rice, stirring to coat. Cook for 1-2 minutes.
3. Gradually add the warmed vegetable broth, one ladle at a time, stirring constantly and allowing it to absorb before adding more.
4. When the rice is halfway cooked, stir in the asparagus pieces.
5. Once the rice is creamy and al dente, mix in the lemon juice, zest, oat milk, and nutritional yeast. Cook for another 2-3 minutes.
6. Adjust seasoning with salt and pepper. Garnish with fresh dill or parsley before serving.

The Holiday Lemon and Asparagus Dairy-Free Risotto is a refreshing addition to any holiday spread. With its zesty citrus and tender asparagus, it brings a touch of elegance and brightness to the table. Pair it with grilled vegetables or a crisp white wine for a festive and memorable meal.

Festive Dairy-Free Spinach and Artichoke Risotto

Inspired by the classic spinach and artichoke dip, this risotto takes the holiday vibe up a notch while remaining dairy-free. Creamy, rich, and packed with the goodness of spinach and artichokes, this dish balances indulgence with wholesome ingredients. It’s perfect as a main course or a flavorful side to complement your festive feast.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup canned or jarred artichoke hearts, drained and chopped
• 4 cups vegetable broth, warmed
• 1 cup unsweetened cashew milk
• 2 cups fresh spinach leaves, chopped
• 2 tablespoons nutritional yeast
• Salt and black pepper to taste
• Lemon wedges for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until fragrant.
2. Add the Arborio rice, stirring to coat in the oil. Cook for 1-2 minutes.
3. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle.
4. When the rice is halfway cooked, stir in the artichoke hearts.
5. Once the rice is creamy and al dente, add the cashew milk, spinach, and nutritional yeast. Stir until the spinach is wilted.
6. Season with salt and pepper to taste. Serve with a squeeze of fresh lemon juice for brightness.

This Festive Dairy-Free Spinach and Artichoke Risotto is a crowd-pleaser, offering the comforting flavors of a beloved appetizer in a sophisticated risotto. It’s a versatile dish that’s both hearty and elegant, making it an excellent choice for any holiday celebration.

Cranberry and Orange Dairy-Free Holiday Risotto

Celebrate the holidays with this sweet-and-savory Cranberry and Orange Dairy-Free Risotto. Tangy cranberries and fresh orange zest create a festive flavor profile, while the creamy risotto base ties everything together. This unique dish is a delightful departure from traditional risottos, bringing a bright and cheerful touch to your holiday table.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth, warmed
• ½ cup unsweetened almond milk
• ½ cup dried cranberries
• Zest and juice of 1 orange
• 1 teaspoon maple syrup (optional)
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions and garlic until softened.
2. Add the Arborio rice and stir for 1-2 minutes to toast lightly.
3. Gradually add warmed vegetable broth, one ladle at a time, stirring frequently and allowing it to absorb before adding more.
4. When the rice is halfway cooked, stir in the dried cranberries and orange zest.
5. Once the rice is creamy and al dente, add the orange juice and almond milk. Stir well to combine.
6. For extra sweetness, add a teaspoon of maple syrup. Adjust seasoning with salt and pepper. Garnish with fresh thyme or parsley before serving.

The Cranberry and Orange Dairy-Free Holiday Risotto is a stunning centerpiece for your festive gatherings. Its bright colors and vibrant flavors will impress your guests while offering a lighter alternative to traditional holiday fare.

Dairy-Free Truffle and Wild Mushroom Risotto

Indulge in the earthy decadence of this Dairy-Free Truffle and Wild Mushroom Risotto, an elegant dish that’s perfect for holiday entertaining. With the aromatic allure of truffle oil and the rich, umami flavors of wild mushrooms, this recipe transforms simple ingredients into a luxurious feast.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• 2 cups mixed wild mushrooms (such as shiitake, oyster, and porcini), sliced
• 4 cups vegetable broth, warmed
• ½ cup unsweetened oat milk
• 1 teaspoon truffle oil (or more to taste)
• 1 teaspoon fresh thyme
• Salt and black pepper to taste
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the shallots and garlic until softened.
2. Add the wild mushrooms and thyme, cooking until the mushrooms are tender and fragrant.
3. Stir in the Arborio rice, coating it in the oil. Cook for 1-2 minutes.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to absorb before adding more.
5. Once the rice is creamy and al dente, stir in the oat milk and truffle oil. Mix thoroughly.
6. Season with salt and pepper to taste. Garnish with parsley before serving.

This Dairy-Free Truffle and Wild Mushroom Risotto is a sophisticated addition to your holiday menu. Its rich and earthy flavors make it a true treat for the senses, elevating your celebration with a touch of gourmet flair.

Dairy-Free Butternut Squash and Sage Risotto

This Dairy-Free Butternut Squash and Sage Risotto is the ultimate comfort dish for the holidays. Roasted butternut squash brings a sweet and nutty flavor, while fresh sage adds a hint of earthiness. Creamy and satisfying without any dairy, it’s an elegant yet cozy recipe that fits perfectly into your festive celebrations.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups butternut squash, peeled and cubed
• 4 cups vegetable broth, warmed
• ½ cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon fresh sage, chopped
• Salt and black pepper to taste
• Chopped walnuts or pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 25-30 minutes or until tender. Mash half the squash and leave the rest as cubes.
2. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until fragrant.
3. Stir in the Arborio rice and toast lightly for 1-2 minutes.
4. Add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Once the rice is halfway cooked, stir in the mashed squash and sage. Continue adding broth until the rice is creamy and al dente.
6. Add the almond milk, nutritional yeast, and roasted squash cubes. Stir well and season with salt and pepper.
7. Garnish with walnuts or pumpkin seeds for added texture.

This Dairy-Free Butternut Squash and Sage Risotto combines festive flavors and creamy textures for a dish that’s both comforting and elegant. Its vibrant color and rich taste make it a highlight of your holiday menu.

Dairy-Free Lemon Asparagus Risotto

Bright and zesty, this Dairy-Free Lemon Asparagus Risotto is a refreshing addition to your holiday table. The tangy lemon flavor pairs beautifully with tender asparagus, creating a dish that feels light yet indulgent. Perfect as a side dish or main course, this risotto is a crowd-pleaser for all dietary preferences.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 cups vegetable broth, warmed
• ½ cup unsweetened oat milk
• Zest and juice of 1 lemon
• 2 tablespoons nutritional yeast
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened.
2. Add the Arborio rice and toast for 1-2 minutes.
3. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. When the rice is halfway cooked, stir in the asparagus pieces.
5. Once the rice is creamy and al dente, add the oat milk, lemon zest, lemon juice, and nutritional yeast. Stir until well combined.
6. Season with salt and pepper to taste. Garnish with parsley before serving.

The Dairy-Free Lemon Asparagus Risotto is a delightful blend of fresh and creamy flavors. Its zesty brightness and tender asparagus make it a perfect pairing for your holiday mains, offering a sophisticated touch to your celebrations.

Dairy-Free Sweet Potato and Coconut Risotto

This Dairy-Free Sweet Potato and Coconut Risotto brings exotic flavors to your holiday spread. Sweet potatoes lend natural creaminess, while coconut milk adds a subtle tropical twist. It’s an unexpected yet delicious dish that will impress guests and add variety to your festive menu.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons coconut oil
• 1 medium sweet potato, peeled and cubed
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1 cup unsweetened coconut milk
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon (optional)
• Salt and black pepper to taste
• Toasted coconut flakes for garnish

Instructions:

1. Steam or boil the sweet potato cubes until tender. Mash and set aside.
2. Heat coconut oil in a large pan over medium heat. Sauté the onion and garlic until fragrant.
3. Add the Arborio rice and stir to coat in the oil. Toast for 1-2 minutes.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Once the rice is halfway cooked, stir in the mashed sweet potato.
6. When the rice is creamy and al dente, add the coconut milk, maple syrup, and cinnamon. Stir well to combine.
7. Season with salt and pepper. Garnish with toasted coconut flakes before serving.

The Dairy-Free Sweet Potato and Coconut Risotto offers a unique twist on traditional risotto with its tropical and sweet flavors. This dish is perfect for adding a bit of adventure to your holiday menu while still feeling warm and festive.

Dairy-Free Roasted Beet and Balsamic Risotto

This Dairy-Free Roasted Beet and Balsamic Risotto is a show-stopper for your holiday table. The vibrant crimson color from roasted beets and the tangy sweetness of balsamic vinegar make it both visually stunning and irresistibly delicious. Perfect for impressing your guests, this risotto strikes a balance between earthy, sweet, and creamy.

Ingredients:

• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• ½ cup unsweetened cashew milk
• 2 tablespoons balsamic vinegar
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Puree half of the roasted beets and set aside the rest.
2. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until fragrant.
3. Add the Arborio rice, stirring to coat in the oil. Toast lightly for 1-2 minutes.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Once the rice is halfway cooked, stir in the beet puree and balsamic vinegar.
6. When the rice is creamy and al dente, add the cashew milk and roasted beet cubes. Mix thoroughly and adjust seasoning with salt and pepper.
7. Garnish with fresh dill or parsley before serving.

The Dairy-Free Roasted Beet and Balsamic Risotto is an eye-catching and flavorful addition to your holiday spread. Its rich flavors and bold presentation will leave a lasting impression on your guests, making it a standout dish for the season.

Dairy-Free Caramelized Onion and Thyme Risotto

Rich, savory, and deeply flavorful, this Dairy-Free Caramelized Onion and Thyme Risotto is a sophisticated dish that perfectly complements the holiday season. The slow-cooked onions bring a natural sweetness, while fresh thyme adds a fragrant earthiness. This risotto is luxurious enough to be the star of your meal or a decadent side dish.

Ingredients:

• 2 large onions, thinly sliced
• 3 tablespoons olive oil
• 1 ½ cups Arborio rice
• 3 garlic cloves, minced
• 4 cups vegetable broth, warmed
• ½ cup unsweetened almond milk
• 1 teaspoon fresh thyme
• 2 tablespoons nutritional yeast
• Salt and black pepper to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a large pan over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are golden and caramelized (about 20 minutes). Remove and set aside.
2. In the same pan, heat the remaining tablespoon of olive oil. Add the garlic and sauté until fragrant.
3. Stir in the Arborio rice and toast for 1-2 minutes.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Once the rice is halfway cooked, stir in the caramelized onions and thyme.
6. When the rice is creamy and al dente, add the almond milk and nutritional yeast. Stir well and season with salt and pepper.
7. Garnish with additional thyme before serving.

This Dairy-Free Caramelized Onion and Thyme Risotto is an elegant holiday dish with deep, comforting flavors. It’s perfect for sharing with loved ones, bringing warmth and indulgence to any festive gathering.

Dairy-Free Pumpkin and Sage Risotto

Celebrate the holidays with the classic flavors of autumn in this Dairy-Free Pumpkin and Sage Risotto. With creamy pumpkin puree and fragrant sage, this dish exudes coziness and festivity. Whether it’s served as a hearty side dish or a vegetarian main course, it’s guaranteed to be a hit.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 4 cups vegetable broth, warmed
• ½ cup unsweetened oat milk
• 1 teaspoon fresh sage, chopped
• 2 tablespoons nutritional yeast
• Salt and black pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened.
2. Stir in the Arborio rice and toast for 1-2 minutes.
3. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. When the rice is halfway cooked, stir in the pumpkin puree and sage.
5. Once the rice is creamy and al dente, add the oat milk and nutritional yeast. Stir well to combine.
6. Season with salt and pepper. Garnish with pumpkin seeds for added texture and crunch.

The Dairy-Free Pumpkin and Sage Risotto is a cozy, festive dish that captures the essence of the holidays. Its warm flavors and creamy texture make it a comforting yet elegant addition to your holiday menu, perfect for any gathering.

Dairy-Free Mushroom and Truffle Risotto

Elevate your holiday table with this indulgent Dairy-Free Mushroom and Truffle Risotto. The earthy mushrooms pair beautifully with the luxurious hint of truffle oil, creating a rich and aromatic dish. Perfect for special occasions, this risotto is sure to impress even the most discerning guests.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups Arborio rice
• 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 4 cups vegetable broth, warmed
• ½ cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon truffle oil (or more to taste)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until fragrant.
2. Add the sliced mushrooms and cook until tender and slightly browned. Remove half the mushrooms and set aside for garnish.
3. Stir in the Arborio rice, coating it in the oil, and toast lightly for 1-2 minutes.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. Once the rice is creamy and al dente, stir in the almond milk, nutritional yeast, and truffle oil. Adjust seasoning with salt and pepper.
6. Garnish with reserved mushrooms and fresh parsley before serving.

This Dairy-Free Mushroom and Truffle Risotto brings a touch of elegance to your holiday celebrations. The umami-packed mushrooms and delicate truffle aroma create a dish that’s both luxurious and unforgettable, perfect for festive occasions.

Dairy-Free Spinach and Lemon Risotto

Bright and flavorful, this Dairy-Free Spinach and Lemon Risotto is a refreshing addition to any holiday menu. The vibrant green spinach and zesty lemon create a light yet comforting dish that’s perfect as a side or a main course. Healthy, flavorful, and festive, it’s a hit for guests with diverse dietary preferences.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 4 cups fresh spinach, chopped
• Zest and juice of 1 lemon
• ½ cup unsweetened oat milk
• 2 tablespoons nutritional yeast
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened.
2. Stir in the Arborio rice, toasting it lightly for 1-2 minutes.
3. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. When the rice is halfway cooked, stir in the chopped spinach, allowing it to wilt into the rice.
5. Once the rice is creamy and al dente, add the lemon zest, lemon juice, oat milk, and nutritional yeast. Stir well to combine.
6. Season with salt and pepper. Garnish with parsley before serving.

The Dairy-Free Spinach and Lemon Risotto is a vibrant, healthy dish that balances zesty flavors with creamy textures. Its refreshing profile makes it a versatile choice for your holiday menu, adding a burst of color and flavor to the table.

Dairy-Free Roasted Garlic and Cauliflower Risotto

This Dairy-Free Roasted Garlic and Cauliflower Risotto is a wholesome and hearty dish perfect for the holiday season. Roasted garlic adds a sweet, caramelized flavor, while cauliflower brings creaminess and a subtle nuttiness. It’s a comfort food classic, reimagined to fit dairy-free diets without sacrificing flavor.

Ingredients:

• 1 head garlic, top sliced off
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• 1 small head cauliflower, chopped into florets
• 4 cups vegetable broth, warmed
• ½ cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle the garlic head with olive oil, wrap it in foil, and roast for 30-40 minutes until soft and golden. Squeeze the roasted garlic cloves out and mash them into a paste.
2. Steam or boil the cauliflower florets until tender. Mash into a puree and set aside.
3. Heat olive oil in a large pan over medium heat. Sauté the onion until softened.
4. Stir in the Arborio rice, toasting lightly for 1-2 minutes.
5. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
6. Once the rice is halfway cooked, stir in the cauliflower puree and roasted garlic paste.
7. When the rice is creamy and al dente, add the almond milk and nutritional yeast. Stir well to combine.
8. Season with salt and pepper. Garnish with fresh thyme before serving.

The Dairy-Free Roasted Garlic and Cauliflower Risotto is a rich, comforting dish with deep, savory flavors. Its creamy texture and robust garlic notes make it a standout option for your holiday feast, offering warmth and satisfaction to every bite.

Note: More recipes are coming soon!