Ya dig?
History of Risotto
Risotto is serious Italian comfort food. It’s a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created. Our plant-based version is not traditional, but is dairy-free and equally delicious!
How to Make Creamy Dairy-Free Risotto
Although it’s insanely creamy, there’s no cream involved in this recipe as the liquid brings out the starch in the arborio rice, giving the dish that luxurious texture. While risotto traditionally relies on butter and cheese for flavor, it’s easily made vegan when you substitute vegan butter and vegan parmesan cheese – my go-to topping for everything these days. This recipe is simple, requiring just 8 ingredients and about 30 minutes to make. If you’ve ever been intimidated to try risotto, don’t be! It’s really quite simple. Sauté mushrooms, set aside.Sauté leeks.Add rice.Stir in hot vegetable stock, little by little, while stirring, until ‘al dente’ – about 15 minutes.Add vegan butter (optional), vegan parmesan cheese, and mushrooms.Stir, garnish, serve. It’s really that easy. But if you’re still worried, I included a link in the notes to some helpful risotto dos and don’ts to ensure you get the perfect flavor and texture. This risotto is straight up dreamy. It’s: CreamySavoryComfortingWarm‘Cheesy’Simple& Satisfying This would make the perfect dish when you’re craving carbs and cheesiness. Though it can be enjoyed as an entrée, it would also make a delicious side alongside other Italian-inspired dishes – Eggplant Lasagna Roll-Ups or Chickpea Caesar Salad anyone? If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and be sure to tag a picture #minimalistbaker on Instagram so we can see. We’d love to see your risotto photos. Cheers, friends!
