Gluten-Free and Vegan Risotto
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 tablespoon olive oil
  • 1 tablespoon dairy-free margarine
  • ¼ white onion, chopped
  • 2 cloves garlic, minced
  • 2 cups arborio rice
  • ½ teaspoon salt
  • ground pepper, to taste
  • 1 cup white wine, warm
  • 6 cups veggie broth, warm
  • 2 small zucchini, grated
  • 1 cup well-chopped broccoli
  • ½ cup diced mushrooms
  • 1 tablespoon nutritional yeast
  • 2 tablespoons dairy-free margarine
  • ½ cup sun-dried tomatoes, chopped
  • 2 tablespoons basil, chopped
  1. Prep a large pan over med-high heat with oil and margarine. Sauté both onion and garlic until soft and translucent. Add rice and stir constantly until the rice begins to cook. Season with a pinch of salt and pepper, slowly adding ½ cup of broth.
  2. Continue stirring while the liquid reduces. Add the wine and repeat. Continue to add about ½ – 1 cup of liquid at a time, stirring, and letting the liquid reduce each time. When you only have a cup or so of broth left, add the zucchini, broccoli and mushrooms.
  3. Continue to add the remaining liquid and stir until it is absorbed and the rice is cooked through. Remove from heat and stir in nutritional yeast, margarine, sun dried tomatoes, and basil.
  4. Let it rest for a couple of minutes before serving.
For some people, dairy-free and gluten-free risotto recipes may provide numerous health benefits. For starters, these recipes are an excellent way to aid weight loss by helping to maintain a specific calorie intake without making significant sacrifices in terms of taste and fullness. Also, diets low in or free from dairy and/or gluten can provide an array of digestive benefits for those who are intolerant.
Recipe by Go Dairy Free at