Creamy Dairy-Free Risotto (So Versatile!)

Step 1

Heat up a large skillet over medium heat.

Step 2

Cut vegetables of choice into uniformly small pieces, so they cook faster and evenly.

Step 3

Once the skillet is hot, add 1 tablespoon of oil and your vegetables. Season with salt and pepper and other spices (if using). Once the vegetables are tender but not mushy, remove them from the pan and set aside covered to keep warm.

Step 4

Add the other tablespoon of oil along with the diced onion. Cook, stirring occasionally until it's translucent.

Step 5

Now, add in all the rice, mixing it together with the onion, and letting it lightly toast to develop flavor for just about a minute.

Step 6

Reduce the heat to medium-low and add 1 cup of the broth into the rice and onion mixture, stirring frequently.

Step 7

Once the rice has absorbed nearly all the broth, add another cup of broth and continue with this process until you’ve used all the broth and the rice has reached your desired consistency.

Step 8

Add the cooked vegetables back in, your cooked protein of choice (see notes below if using scallops), and a squeeze of lemon juice or splash of vinegar. Mix thoroughly to incorporate.

Step 9

Taste and adjust the seasoning as needed. Then add any additional stir-ins such as dairy-free butter or cashew cream. Serve with flakey salt and enjoy!