45+ Irresistible Sunday Dairy-Free Risotto Recipes for the Perfect Dinner

Sundays are made for comfort, relaxation, and sharing meals with loved ones. What better way to gather around the table than with a creamy, satisfying bowl of risotto?

Traditional risottos often rely on butter, cream, and cheese to achieve their signature velvety texture, but going dairy-free doesn’t mean sacrificing taste or indulgence.

Whether you’re accommodating dietary needs or simply seeking a lighter alternative, dairy-free risotto opens the door to a world of creative flavors.

From rich, earthy Mushroom and Thyme Risotto to vibrant Lemon Asparagus Risotto, these recipes are perfect for any Sunday occasion—be it a cozy family dinner or an impressive dish for guests.

With 45+ dairy-free risotto ideas at your fingertips, you’ll have plenty of inspiration to make your Sundays even more special.

45+ Irresistible Sunday Dairy-Free Risotto Recipes for the Perfect Dinner

Risotto is a timeless dish that offers endless opportunities for creativity, and going dairy-free only adds to its versatility.

With these 45+ recipes, you can experiment with fresh vegetables, rich broths, and plant-based cream alternatives to craft the perfect risotto for your Sunday menu.

These dishes are not just meals—they’re experiences meant to be savored with the people you care about most.

Whether you’re exploring classic combinations or venturing into bold new flavors, dairy-free risotto proves that you don’t need traditional dairy to create comforting, luxurious dishes.

Make your Sundays memorable with these recipes, and let each bowl bring warmth, connection, and flavor to your table.

Dairy-Free Mushroom and Spinach Risotto

This Mushroom and Spinach Risotto is a delicious, plant-based twist on a classic comfort dish. Packed with earthy mushrooms, fresh spinach, and a hint of garlic, this dairy-free version is just as creamy and satisfying as its traditional counterpart. Ideal for a Sunday dinner that pleases everyone at the table.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened almond milk (or coconut milk for extra creaminess)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent.
2. Add the sliced mushrooms and cook until tender, about 5 minutes.
3. Stir in the Arborio rice, toasting it lightly for 2 minutes.
4. Gradually add vegetable stock, one ladle at a time, stirring constantly. Let the rice absorb the liquid before adding more.
5. Once all the stock is incorporated, add almond milk and nutritional yeast, stirring until the risotto becomes creamy.
6. Fold in fresh spinach and let it wilt. Season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This Mushroom and Spinach Risotto is proof that dairy-free doesn’t mean sacrificing indulgence. It’s rich, flavorful, and perfect for making your Sunday meals special. Serve it with a crisp green salad for a well-rounded meal.

Lemon and Asparagus Dairy-Free Risotto

Bright, zesty, and elegant, this Lemon and Asparagus Risotto is the epitome of springtime flavors. Its vibrant taste and creamy texture are achieved with dairy-free ingredients, making it a healthy yet luxurious dish to brighten your Sunday table.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened oat milk
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 1 garlic clove, minced
• 1 cup chopped asparagus
• Zest and juice of 1 lemon
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté shallots and garlic until fragrant.
2. Add chopped asparagus and cook for 3 minutes.
3. Stir in Arborio rice, toasting it for 2 minutes.
4. Add vegetable stock one ladle at a time, stirring frequently and allowing it to absorb before adding more.
5. Stir in oat milk and nutritional yeast until the risotto reaches a creamy consistency.
6. Mix in lemon juice and zest, adjusting salt and pepper to taste.
7. Serve hot, garnished with fresh dill.

This Lemon and Asparagus Risotto is a burst of fresh flavors that’s perfect for Sundays. It pairs beautifully with roasted vegetables or grilled tofu. Your guests will love this delightful dairy-free creation that feels indulgent yet light.

Tomato Basil Dairy-Free Risotto

Tomato and basil are a timeless pairing, and this risotto brings their flavors to life in a comforting, dairy-free dish. The tangy tomatoes and aromatic basil create a vibrant, wholesome meal that’s perfect for a Sunday feast.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened cashew milk
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup diced fresh tomatoes (or canned diced tomatoes)
• 1 tbsp tomato paste
• ½ cup nutritional yeast
• ½ cup chopped fresh basil
• Salt and pepper to taste
• Pine nuts for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
2. Add diced tomatoes and tomato paste, cooking until the mixture thickens slightly.
3. Stir in Arborio rice, toasting it for 2 minutes.
4. Gradually add vegetable stock, stirring constantly and allowing it to absorb before adding more.
5. Once all the stock is incorporated, stir in cashew milk and nutritional yeast until creamy.
6. Fold in chopped basil and season with salt and pepper.
7. Serve hot, topped with pine nuts for a delightful crunch.

This Tomato Basil Risotto is a hearty and vibrant addition to your Sunday repertoire. Its comforting flavors and dairy-free creaminess make it a crowd-pleaser. Serve with a side of crusty bread for an unforgettable meal.

Dairy-Free Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is a fall-inspired dish that combines the natural sweetness of roasted butternut squash with the earthy aroma of sage. Its velvety texture is achieved with plant-based ingredients, making it a deliciously cozy option for a Sunday dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened coconut milk
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups diced roasted butternut squash
• ½ tsp ground nutmeg
• ½ cup nutritional yeast
• 1 tbsp chopped fresh sage
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
2. Add the roasted butternut squash and nutmeg, mashing slightly with a spoon to create a creamy base.
3. Stir in Arborio rice, toasting for 2 minutes.
4. Gradually add vegetable stock, one ladle at a time, stirring frequently. Let the rice absorb the liquid before adding more.
5. Stir in coconut milk and nutritional yeast, mixing until creamy.
6. Fold in fresh sage, seasoning with salt and pepper to taste.
7. Serve warm, garnished with extra sage leaves.

This Butternut Squash and Sage Risotto is a hearty, flavorful dish that’s perfect for a Sunday feast. Pair it with roasted vegetables or a crisp salad to complete your meal. Your family will adore this comforting yet elegant dairy-free recipe.

Dairy-Free Pesto and Pea Risotto

Bright, herby, and vibrant, this Pesto and Pea Risotto is a refreshing take on traditional risotto. The creamy texture comes from dairy-free pesto, while the peas add a pop of sweetness and color. This is a crowd-pleasing dish for a spring or summer Sunday dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 1 cup frozen peas, thawed
• ½ cup dairy-free pesto
• ½ cup nutritional yeast
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the shallots until translucent.
2. Add Arborio rice and toast for 2 minutes.
3. Gradually add vegetable stock, stirring continuously, and allow the rice to absorb the liquid before adding more.
4. Stir in almond milk and nutritional yeast, mixing until creamy.
5. Add the peas and dairy-free pesto, cooking until heated through. Season with salt and pepper.
6. Serve hot with a squeeze of lemon for added brightness.

This Pesto and Pea Risotto is a fresh and light dish that’s perfect for Sundays when you want something flavorful but not too heavy. It pairs wonderfully with grilled vegetables or a side of garlic bread.

Dairy-Free Wild Rice and Sweet Potato Risotto

For a unique twist on risotto, this Wild Rice and Sweet Potato version offers a nutty flavor and wholesome texture. The sweetness of roasted sweet potatoes complements the earthiness of wild rice, creating a hearty, dairy-free meal perfect for Sundays.

Ingredients:

• 1 cup wild rice blend
• 4 cups vegetable stock
• 1 cup unsweetened oat milk
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 cup roasted sweet potato cubes
• ½ tsp smoked paprika
• ½ cup nutritional yeast
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until softened.
2. Add the wild rice blend and toast for 2 minutes.
3. Slowly add vegetable stock, one ladle at a time, stirring occasionally until the rice is tender.
4. Stir in oat milk, nutritional yeast, and smoked paprika. Mix well until creamy.
5. Gently fold in roasted sweet potato cubes, cooking until heated through. Season with salt and pepper.
6. Serve garnished with fresh parsley.

This Wild Rice and Sweet Potato Risotto is hearty, nourishing, and packed with flavor. It’s a perfect way to bring a little creativity to your Sunday meals. Serve alongside a crisp green salad for a balanced, satisfying dinner.

Dairy-Free Sun-Dried Tomato and Olive Risotto

This Mediterranean-inspired risotto combines the tangy sweetness of sun-dried tomatoes with the briny richness of black olives. The result is a bold and flavorful dish that’s creamy and satisfying without any dairy. Perfect for a relaxed Sunday meal that feels like a culinary getaway.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• ½ cup chopped sun-dried tomatoes (packed in oil)
• ⅓ cup sliced black olives
• ½ cup nutritional yeast
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
2. Add Arborio rice and toast for 2 minutes, stirring constantly.
3. Gradually add vegetable stock, one ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more.
4. Once the rice is tender, stir in almond milk, nutritional yeast, sun-dried tomatoes, and black olives. Season with oregano, salt, and pepper.
5. Serve warm, garnished with fresh basil for a burst of freshness.

This Sun-Dried Tomato and Olive Risotto is a rich and flavorful dish that transports you straight to the Mediterranean. It pairs beautifully with a fresh side salad or grilled vegetables for a complete Sunday feast.

Dairy-Free Roasted Red Pepper and Chickpea Risotto

Earthy chickpeas and smoky roasted red peppers create a hearty and nutritious risotto that’s both comforting and filling. This dairy-free recipe is perfect for Sundays when you want a dish that’s flavorful yet nourishing.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened oat milk
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 1 cup roasted red peppers, pureed
• 1 cup cooked chickpeas
• ½ tsp smoked paprika
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the shallot until softened.
2. Add Arborio rice and toast for 2 minutes, stirring frequently.
3. Gradually add vegetable stock, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
4. Once the rice is tender, stir in oat milk, nutritional yeast, roasted red pepper puree, and smoked paprika.
5. Fold in the chickpeas and heat through. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This Roasted Red Pepper and Chickpea Risotto is a delightful balance of smoky, creamy, and hearty flavors. It’s a perfect one-pot meal that’s easy to prepare and sure to impress on Sunday evenings.

Dairy-Free Coconut Curry Risotto

Infused with the warm spices of curry and the creaminess of coconut milk, this risotto takes a flavorful turn toward South Asian cuisine. It’s a vibrant and aromatic dish that transforms your Sunday dinner into an exotic feast.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened coconut milk
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp yellow curry powder
• 1 cup diced carrots
• ½ cup frozen peas
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté the onion and garlic until fragrant.
2. Add the curry powder and stir for 1 minute to release its aroma.
3. Stir in the Arborio rice, toasting it lightly for 2 minutes.
4. Gradually add vegetable stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
5. Once the rice is tender, stir in coconut milk, nutritional yeast, carrots, and peas. Cook until the vegetables are tender.
6. Season with salt and pepper, and serve garnished with fresh cilantro.

This Coconut Curry Risotto is an adventurous and flavorful dish that’s perfect for those looking to spice up their Sunday meals. Pair it with naan or a cucumber salad for a complete and satisfying dinner.

Dairy-Free Lemon Asparagus Risotto

Fresh, zesty, and full of vibrant spring flavors, this Lemon Asparagus Risotto is a light yet satisfying dish perfect for a Sunday lunch or dinner. The combination of tender asparagus and tangy lemon brightens every bite, making it a refreshing addition to your dining table.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Zest and juice of 1 lemon
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the shallot until softened.
2. Add Arborio rice and toast for 2 minutes, stirring constantly.
3. Gradually add vegetable stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
4. When the rice is nearly tender, stir in almond milk, nutritional yeast, lemon zest, and juice.
5. Add the asparagus pieces and cook for 3-4 minutes until tender but crisp.
6. Season with salt and pepper, and garnish with fresh parsley before serving.

This Lemon Asparagus Risotto is a refreshing and flavorful dish that celebrates seasonal ingredients. Serve it alongside roasted vegetables or grilled fish for a delightful Sunday meal.

Dairy-Free Mushroom and Thyme Risotto

Rich, earthy mushrooms and fragrant thyme make this risotto a comforting and hearty choice for Sunday dinners. The umami depth of the mushrooms combined with creamy, dairy-free ingredients creates a dish that’s both elegant and satisfying.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened oat milk
• 2 tbsp olive oil
• 2 cups mixed mushrooms, sliced (e.g., cremini, shiitake, button)
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until the mushrooms release their moisture and begin to brown.
2. Add Arborio rice and toast for 2 minutes, stirring constantly.
3. Gradually add vegetable stock, one ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more.
4. When the rice is almost tender, stir in oat milk, nutritional yeast, and fresh thyme leaves.
5. Cook until creamy, then season with salt and pepper to taste.
6. Serve garnished with fresh thyme sprigs.

This Mushroom and Thyme Risotto is a cozy, earthy dish perfect for a relaxing Sunday. Pair it with a side of crusty bread and a simple salad for a meal that’s both comforting and elegant.

Dairy-Free Spinach and Artichoke Risotto

Inspired by the flavors of a classic spinach and artichoke dip, this dairy-free risotto transforms those familiar tastes into a wholesome main course. Creamy, savory, and packed with greens, it’s an excellent choice for a Sunday family dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened cashew milk
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cups fresh spinach, roughly chopped
• 1 cup artichoke hearts, chopped (canned or frozen and thawed)
• ½ cup nutritional yeast
• 1 tsp garlic powder
• Salt and pepper to taste
• Red pepper flakes (optional) for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion until translucent.
2. Add Arborio rice and toast for 2 minutes, stirring frequently.
3. Gradually add vegetable stock, one ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more.
4. When the rice is nearly tender, stir in cashew milk, nutritional yeast, garlic powder, spinach, and artichoke hearts.
5. Cook until the spinach wilts and the risotto is creamy. Season with salt, pepper, and optional red pepper flakes for a kick.
6. Serve hot, garnished with a sprinkle of red pepper flakes.

This Spinach and Artichoke Risotto is a delicious, dairy-free twist on a classic flavor combination. Its creamy texture and savory taste make it a standout dish for Sunday dinners, especially when paired with a light soup or roasted vegetables.

Dairy-Free Sweet Potato and Sage Risotto

This Sweet Potato and Sage Risotto brings warmth and a touch of sweetness to your Sunday table. The creamy texture of sweet potatoes blends seamlessly with the aromatic earthiness of sage, creating a dish that’s both hearty and elegant.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 ½ cups mashed sweet potato (roasted or steamed)
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 6 fresh sage leaves, finely chopped
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fried sage leaves (optional) for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add Arborio rice and toast for 2 minutes, stirring frequently.
3. Gradually add vegetable stock, one ladle at a time, stirring often and letting the rice absorb the liquid before adding more.
4. Stir in the mashed sweet potato, almond milk, nutritional yeast, and chopped sage. Cook until the risotto is creamy and the rice is tender.
5. Season with salt and pepper, and garnish with fried sage leaves if desired.

This Sweet Potato and Sage Risotto is a comforting and flavorful dish that’s perfect for Sundays. Its rich, velvety texture pairs wonderfully with roasted vegetables or a fresh green salad for a well-rounded meal.

Dairy-Free Pesto Zucchini Risotto

This vibrant Pesto Zucchini Risotto combines the fresh, herby flavors of pesto with the light crunch of zucchini. It’s a wholesome and colorful dish that’s both dairy-free and packed with nutrients, making it a delightful Sunday treat.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened oat milk
• 2 tbsp olive oil
• 1 medium zucchini, grated
• 2 garlic cloves, minced
• ½ cup dairy-free pesto (store-bought or homemade)
• ½ cup nutritional yeast
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add grated zucchini and cook for 2-3 minutes.
2. Stir in the Arborio rice and toast for 2 minutes.
3. Gradually add vegetable stock, one ladle at a time, stirring often and letting the rice absorb the liquid before adding more.
4. Once the rice is tender, mix in oat milk, nutritional yeast, and the dairy-free pesto.
5. Cook until the risotto reaches a creamy consistency, then season with salt and pepper.
6. Garnish with fresh basil leaves before serving.

The Pesto Zucchini Risotto is a bright and refreshing dish that’s perfect for a light yet satisfying Sunday meal. Its combination of creamy textures and fresh flavors is sure to become a family favorite.

Dairy-Free Caramelized Onion and Spinach Risotto

Caramelized onions add a deep, savory sweetness to this Spinach Risotto, making it a decadent yet healthy choice for a Sunday dinner. Packed with greens and bursting with flavor, this dish is an elegant centerpiece for any meal.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable stock
• 1 cup unsweetened cashew milk
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 3 cups fresh spinach, roughly chopped
• ½ cup nutritional yeast
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until caramelized (about 15-20 minutes). Add balsamic vinegar and stir.
2. In a separate skillet, heat the remaining olive oil and toast the Arborio rice for 2 minutes.
3. Gradually add vegetable stock, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
4. Once the rice is nearly tender, stir in cashew milk, nutritional yeast, caramelized onions, and spinach. Cook until the spinach wilts and the risotto is creamy.
5. Season with salt and pepper, and garnish with fresh parsley before serving.

This Caramelized Onion and Spinach Risotto is a luxurious, flavorful dish that’s ideal for a Sunday dinner. Pair it with a glass of wine and some crusty bread for an indulgent yet dairy-free experience.

Note: More recipes are coming soon!