30+ Irresistible Saturday Dairy-Free Risotto Recipes You Can’t Miss

Saturdays are the perfect time to relax and enjoy a comforting meal without the rush of the weekday.

For those looking to avoid dairy but still want to indulge in the creamy goodness of a classic risotto, you’re in luck!

Risotto is a versatile dish that can be easily adapted to be both rich and satisfying without any dairy products.

Whether you’re craving something light and fresh or rich and hearty, there’s a dairy-free risotto recipe to suit every mood and occasion.

In this blog post, we’ve curated a list of over 30 delicious, dairy-free risotto recipes that will transform your Saturday meals.

From vibrant vegetable combinations to savory and earthy flavors, each recipe is designed to bring comfort, nourishment, and satisfaction to your weekend.

So grab your ingredients and get ready to cook up something amazing with these delightful dairy-free risotto recipes!

30+ Irresistible Saturday Dairy-Free Risotto Recipes You Can’t Miss

Dairy-free risotto is the perfect solution for those seeking a creamy, indulgent meal without any dairy.

Whether you’re enjoying a cozy solo dinner or feeding your family on a relaxed Saturday evening, these 30+ recipes provide a variety of flavors to keep things exciting.

With ingredients ranging from roasted vegetables to fresh herbs and unique spices, these risottos are as satisfying as they are delicious.

So, next Saturday, skip the dairy and enjoy these flavorful risotto creations that are sure to become your new weekend favorites.

Creamy Mushroom and Herb Risotto

This dairy-free Creamy Mushroom and Herb Risotto is the perfect weekend dish, combining the earthy flavors of mushrooms with the freshness of herbs. Ideal for a Saturday lunch or dinner, this recipe creates a rich and velvety texture without using any dairy products. It’s a delightful meal for plant-based eaters and anyone seeking comfort food with a sophisticated edge.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 cup white wine (optional, or replace with vegetable stock)
• 4 cups vegetable stock, warmed
• 2 cups mixed mushrooms, sliced
• 1 tbsp nutritional yeast
• 1 tsp fresh thyme leaves
• 1 tsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Sauté the onions and garlic until softened, about 3–4 minutes.
2. Add the mushrooms and cook until tender and golden, about 5 minutes. Remove half the mushrooms and set aside for garnish.
3. Stir in the arborio rice, coating it in the oil and allowing it to toast for 1–2 minutes.
4. Pour in the wine (if using) and stir until absorbed. Gradually add the warm vegetable stock, one ladleful at a time, stirring continuously. Allow each addition of stock to be absorbed before adding the next.
5. After about 20 minutes, or when the rice is creamy and tender, stir in the nutritional yeast, thyme, and parsley. Season with salt and pepper.
6. Serve immediately, garnished with the reserved mushrooms and extra parsley.

This Creamy Mushroom and Herb Risotto is a testament to how satisfying a dairy-free dish can be. Packed with umami flavors and the freshness of herbs, it’s a comforting meal that’s sure to impress friends and family on a leisurely Saturday. Pair it with a crisp green salad and your favorite drink for a well-rounded experience.

Lemon Asparagus Risotto

Bright, zesty, and nourishing, this Lemon Asparagus Risotto is a celebration of fresh, seasonal produce. The dish is light yet indulgent, making it an ideal choice for spring Saturdays. The vibrant flavors of lemon and asparagus shine through, delivering a dish that’s both healthful and satisfying.

Ingredients

• 2 tbsp olive oil
• 1 small leek, finely chopped
• 1 garlic clove, minced
• 1 ½ cups arborio rice
• 1 cup dry white wine or additional vegetable stock
• 4 cups vegetable stock, warmed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Zest and juice of 1 lemon
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large saucepan over medium heat. Sauté the leek and garlic until soft, about 5 minutes.
2. Add the arborio rice, stirring to coat in the oil. Toast for 2–3 minutes.
3. Pour in the wine (if using) and stir until fully absorbed. Add the vegetable stock one ladleful at a time, stirring continuously and allowing each addition to absorb before adding more.
4. Meanwhile, blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath. Drain and set aside.
5. When the rice is nearly cooked, stir in the lemon zest, juice, and asparagus. Add the nutritional yeast and season with salt and pepper.
6. Serve warm, garnished with extra lemon zest.

Lemon Asparagus Risotto is a dish that effortlessly balances richness with freshness. Perfect for a leisurely Saturday, this dairy-free version is a culinary ode to springtime flavors, offering a zesty and vibrant experience for your taste buds.

Roasted Red Pepper and Spinach Risotto

This Roasted Red Pepper and Spinach Risotto is a colorful, nutrient-rich dish perfect for brightening up your Saturday meals. The smoky sweetness of roasted red peppers pairs beautifully with the earthy undertones of spinach, creating a harmonious and delicious dish.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 cup vegetable stock, for blending
• 3 roasted red peppers, pureed
• 3 cups vegetable stock, warmed
• 2 cups fresh spinach
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
2. Stir in the arborio rice and toast for 2 minutes.
3. Mix the roasted red pepper puree with 1 cup of vegetable stock. Gradually add this mixture to the rice, followed by the warm vegetable stock, one ladle at a time, stirring continuously.
4. When the rice is tender, fold in the fresh spinach and cook until wilted. Add nutritional yeast and season with salt and pepper.
5. Serve immediately, garnished with fresh herbs or additional roasted peppers.

Roasted Red Pepper and Spinach Risotto offers a delightful balance of smoky, sweet, and savory flavors. Perfect for impressing guests or simply treating yourself, this recipe is an excellent choice for any Saturday gathering.

Butternut Squash and Sage Risotto

The rich sweetness of roasted butternut squash combined with the earthy aroma of sage makes this Butternut Squash and Sage Risotto a perfect fall or winter dish. The creamy, velvety texture of the risotto provides comfort and warmth, while the delicate balance of flavors ensures it’s not overwhelming. It’s a simple yet elegant dish that’s perfect for a relaxed Saturday meal, making use of seasonal produce and offering a dairy-free alternative without sacrificing flavor.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 4 cups vegetable stock, warmed
• 2 cups roasted butternut squash, pureed
• 1 tbsp fresh sage, chopped
• 1 tbsp balsamic vinegar
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4–5 minutes.
2. Stir in the rice and cook for 2 minutes to toast.
3. Gradually add the warm vegetable stock, one ladleful at a time, allowing the rice to absorb the liquid before adding more.
4. Meanwhile, roast the butternut squash in the oven until tender (about 25–30 minutes), then puree in a blender.
5. Once the rice is cooked, stir in the butternut squash puree, sage, balsamic vinegar, and nutritional yeast. Season with salt and pepper.
6. Serve garnished with extra sage leaves.

Butternut Squash and Sage Risotto is a heartwarming and flavorful dish, ideal for cozying up on a Saturday afternoon. The earthy sage and naturally sweet butternut squash make this risotto feel like a hug in a bowl, offering the perfect balance of richness and lightness. It’s a dish that’s easy to make but still feels like a special occasion meal.

Pea and Mint Risotto

Light, refreshing, and subtly sweet, Pea and Mint Risotto is a perfect Saturday dish when you want something vibrant and healthy. The fresh mint adds a cool, aromatic flavor that pairs beautifully with the natural sweetness of peas, making this risotto feel both spring-like and luxurious, yet easy to prepare and dairy-free. This is an excellent choice if you’re craving something fresh but indulgent without the need for dairy.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 ½ cups arborio rice
• 1 cup dry white wine (optional)
• 4 cups vegetable stock, warmed
• 2 cups frozen peas, thawed
• 1 tbsp fresh mint, chopped
• Zest of 1 lemon
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the rice and toast it for 2 minutes.
3. Pour in the white wine (if using) and stir until absorbed. Begin adding the vegetable stock, one ladleful at a time, stirring frequently until the rice is tender and creamy.
4. About 15 minutes into cooking, stir in the peas and allow them to warm through.
5. Once the rice is cooked, stir in the fresh mint, lemon zest, and nutritional yeast. Season with salt and pepper.
6. Serve immediately with extra mint on top for garnish.

Pea and Mint Risotto is a refreshing and delightful dish that brings brightness and flavor without the heaviness of dairy. Perfect for a Saturday, this risotto makes the most of seasonal ingredients and combines simplicity with elegance. It’s a dish that highlights the beauty of fresh herbs and vegetables, offering a lighter, yet still satisfying, option for a leisurely weekend meal.

Tomato Basil Risotto

Tomato Basil Risotto is a classic combination, offering the richness of tomatoes paired with the freshness of basil, all in the creamy texture of a risotto. This dairy-free version is just as indulgent as the original, without the cream or cheese. It’s the perfect dish for a Saturday meal that feels familiar yet elevated, bursting with fresh summer flavors. The vibrant red color of the tomatoes and the bright green basil leaves make this dish as beautiful as it is tasty.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 4 cups vegetable stock, warmed
• 2 cups canned crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp fresh basil, chopped
• 1 tbsp balsamic vinegar
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the rice and toast for 2–3 minutes.
3. Gradually add the vegetable stock, one ladleful at a time, stirring continuously until absorbed before adding more.
4. Stir in the crushed tomatoes, tomato paste, and balsamic vinegar. Continue to cook until the rice is tender and creamy.
5. Once cooked, stir in the fresh basil and nutritional yeast. Season with salt and pepper.
6. Serve warm with extra fresh basil for garnish.

Tomato Basil Risotto is a comforting and simple dish that is perfect for a Saturday evening. It’s the kind of meal that brings you back to basics, offering the perfect blend of tangy tomatoes, fragrant basil, and creamy rice. Even without dairy, it’s indulgent and satisfying, with a burst of freshness from the basil that elevates every bite.

Caramelized Onion and Thyme Risotto

This Caramelized Onion and Thyme Risotto is the epitome of comfort food, offering deep, savory flavors thanks to the caramelized onions and fragrant thyme. The slow cooking process develops a rich sweetness in the onions, creating a dish that feels luxurious and indulgent, without the use of dairy. Perfect for a quiet Saturday evening, this risotto pairs well with a glass of white wine and is sure to satisfy your taste buds with every creamy bite.

Ingredients

• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 ½ cups arborio rice
• 4 cups vegetable stock, warmed
• 1 cup dry white wine (optional)
• 2 tsp fresh thyme, chopped
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onions and cook slowly, stirring occasionally, until caramelized, about 25–30 minutes.
2. Stir in the rice and cook for 2 minutes to toast.
3. Gradually add the vegetable stock, one ladleful at a time, allowing the rice to absorb the liquid before adding more.
4. After the rice is cooked and creamy, stir in the caramelized onions, thyme, and nutritional yeast.
5. Season with salt and pepper to taste. Serve warm, garnished with extra thyme.

Caramelized Onion and Thyme Risotto is a perfect choice for a leisurely Saturday meal. The richness of the caramelized onions pairs beautifully with the earthy thyme, creating a dish that is indulgent yet not overwhelming. It’s a hearty, comforting meal that will become a favorite for your dairy-free repertoire.

Sweet Potato and Kale Risotto

Sweet Potato and Kale Risotto combines the natural sweetness of roasted sweet potatoes with the earthiness of kale, creating a well-balanced, hearty dish. This dairy-free risotto is both filling and nutritious, perfect for a cozy Saturday meal. The richness of the sweet potatoes pairs beautifully with the kale’s slightly bitter undertones, making each bite an exciting contrast of flavors. Whether you’re looking for a plant-based meal or just something comforting, this recipe has you covered.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 4 cups vegetable stock, warmed
• 1 large sweet potato, peeled and cubed
• 2 cups kale, chopped
• 2 tbsp nutritional yeast
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized.
2. Heat the remaining olive oil in a large pan over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
3. Stir in the rice and toast for 2 minutes.
4. Gradually add the vegetable stock, one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding more.
5. About 15 minutes into cooking, stir in the roasted sweet potatoes and kale. Continue cooking until the rice is tender and creamy.
6. Stir in the nutritional yeast and rosemary, then season with salt and pepper. Serve warm, garnished with extra kale.

Sweet Potato and Kale Risotto is the perfect combination of sweet, savory, and earthy flavors, making it a fantastic choice for a hearty, yet healthy Saturday meal. The creaminess of the risotto contrasts beautifully with the roasted sweetness of the sweet potato and the robust texture of the kale. It’s a dish that feels both comforting and vibrant, perfect for indulging without any dairy.

Zucchini and Lemon Risotto

Zucchini and Lemon Risotto is a light, refreshing dish that combines the mild flavor of zucchini with the bright zing of lemon. This dairy-free recipe offers a balance of creaminess and freshness, making it an ideal option for a warm Saturday lunch or dinner. The simplicity of the ingredients highlights their natural flavors, and the zesty lemon adds a lively touch that lifts the entire dish.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 cup white wine (optional)
• 4 cups vegetable stock, warmed
• 2 medium zucchinis, grated
• Zest and juice of 1 lemon
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the rice and toast it for 2 minutes.
3. Pour in the white wine (if using) and stir until absorbed. Gradually add the vegetable stock, one ladleful at a time, stirring continuously.
4. After about 15 minutes, stir in the grated zucchini, lemon zest, and juice. Continue cooking until the rice is tender and creamy.
5. Stir in the nutritional yeast and season with salt and pepper.
6. Serve warm, garnished with extra lemon zest and fresh herbs if desired.

Zucchini and Lemon Risotto is a simple yet elegant dish that combines the freshness of zucchini with the bright, citrusy flavor of lemon. The creaminess of the risotto is perfectly balanced with the vibrant flavors, making it a satisfying and refreshing meal for a relaxed Saturday. It’s light but filling, and the addition of lemon zest ensures every bite is full of freshness.

Cauliflower and Turmeric Risotto

Cauliflower and Turmeric Risotto is a golden, flavorful dish that combines the subtle, nutty flavor of cauliflower with the earthy warmth of turmeric. This dairy-free risotto is a unique twist on the classic, offering a rich, vibrant color and a comforting, creamy texture. The cauliflower adds a lightness to the dish while still providing substance, and the turmeric gives it a distinct, aromatic flavor that enhances the entire meal.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 cup dry white wine (optional)
• 4 cups vegetable stock, warmed
• 2 cups cauliflower florets, steamed and mashed
• 1 tsp ground turmeric
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the rice and cook for 2 minutes to toast.
3. Pour in the white wine (if using) and stir until absorbed. Gradually add the vegetable stock, one ladleful at a time, stirring continuously.
4. In a separate pan, steam the cauliflower florets until tender, then mash with a fork or potato masher.
5. Once the rice is cooked, stir in the mashed cauliflower, turmeric, and nutritional yeast.
6. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs or a sprinkle of turmeric.

Cauliflower and Turmeric Risotto offers a bold and warming flavor profile that makes it a perfect comfort food for a Saturday night. The creamy cauliflower base and the bright golden hue from the turmeric make this dish feel both indulgent and nourishing. It’s a great way to enjoy a dairy-free risotto that doesn’t sacrifice richness or flavor.

Broccoli and Garlic Risotto

Broccoli and Garlic Risotto is a vibrant and nutritious dish that takes advantage of the natural flavors of broccoli, balanced with the aromatic intensity of garlic. This dairy-free risotto is a satisfying, healthful option for a weekend meal, offering plenty of fresh greens and hearty texture. The garlic adds a robust flavor that pairs beautifully with the mild taste of the broccoli, creating a comforting yet refreshing meal.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups arborio rice
• 4 cups vegetable stock, warmed
• 2 cups broccoli florets, steamed and chopped
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the rice and cook for 2 minutes to toast.
3. Gradually add the vegetable stock, one ladleful at a time, stirring continuously.
4. When the rice is nearly done, stir in the steamed broccoli and continue cooking until tender.
5. Stir in the nutritional yeast and season with salt and pepper.
6. Serve warm, garnished with additional broccoli or a sprinkle of garlic powder.

Broccoli and Garlic Risotto is a hearty yet light dish that makes a great Saturday meal. The freshness of the broccoli combined with the depth of the garlic creates a rich, flavorful risotto that feels comforting yet wholesome. It’s a perfect way to enjoy your greens in a dairy-free, satisfying way, and can be enjoyed on its own or with a light salad.

Coconut and Lime Risotto

Coconut and Lime Risotto is a tropical-inspired dish that combines the creamy sweetness of coconut milk with the zesty freshness of lime. This dairy-free risotto has a rich, smooth texture and a delightful citrus kick that makes it the perfect choice for a light, flavorful Saturday meal. The coconut adds a luxurious creaminess without the need for dairy, while the lime brightens up the dish and balances the flavors beautifully.

Ingredients

• 2 tbsp coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• 1 cup dry white wine (optional)
• 4 cups vegetable stock, warmed
• 1 cup coconut milk
• Zest and juice of 1 lime
• 2 tbsp cilantro, chopped
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the rice and toast for 2 minutes.
3. Pour in the white wine (if using) and stir until absorbed. Gradually add the vegetable stock, one ladleful at a time, stirring continuously.
4. Once the rice is cooked, stir in the coconut milk, lime zest, and lime juice.
5. Season with salt and pepper to taste. Stir in the cilantro and serve warm.

Coconut and Lime Risotto is an exotic, fresh, and creamy dish that transports you to a tropical destination. The coconut milk provides an indulgent base, while the lime ensures each bite is fresh and vibrant. This is a perfect Saturday dish when you’re craving something creamy but light, offering the ideal balance of flavors without any dairy.

Note: More recipes are coming soon!