In some traditions, pairing fish with cheese or other dairy is a culinary faux pas. For us, mixing milk with anything is a big mistake. So we’re happy to latch onto this lore, whether it’s outdated or not. Plus, you really don’t need any butter, cream, or parmesan to make a delicious fish risotto. This dairy-free version is full of rich Mediterranean flavor as is.
Dairy-Free Fish Risotto with Sun-Dried Tomatoes
This recipe for dairy-free fish risotto was an entry in our Spring Fling Dairy-Free Recipe Contest, cohosted with So Delicious Dairy Free about a decade ago. It was created and submitted by Wai Leng Loke (Kelly). We’ve since updated Kelly’s recipe, added notes, and have more helpful details in the FAQs below.
Can You Taste the Coconut?
If using just the coconut milk beverage, like Kelly does, there really isn’t an overt coconut taste. But if you use a canned coconut milk, there will be a stronger hint. Even so, the other flavors of this dairy-free fish risotto assert their own flavors.
Can I Substitute a Different Milk Alternative?
Definitely! If you want a coconut-free dish, or just tend to use a different type of milk alternative, you can use a different one. I’d just make sure to use a brand that’s worked well for you in cooking. Coconut milk beverage is my favorite for stove top recipes, but I’ve also had good luck with cashew milk beverage and some of the emulsified beverages (that often use pea protein). I would personally avoid oat milk, but I’m really not a fan of it overall. Unsweetened almond milk should work well, but it will impart a slightly different flavor. Rice milk might not be as common anymore, but it’s a great option for dairy-free risotto if you have it.
Can I Substitute a Different Type of Rice?
In terms of what you can easily find at the grocery store, there isn’t a great substitute for arborio rice in risotto. Most types of white rice will simply become mushy rather than taking on a creamy texture. In a pinch, you could use sushi rice, but it will be a little more sticky than creamy.
Where’s the White Wine?
Not all risotto recipes use wine, but you can certainly add it. You can use 1/2 cup dry white wine in place of the last splash of stock, if desired.
What Type of White Fish Should I Use?
Most types of flaky white fish will work great. Kelly uses cod, but you could substitute halibut, haddock, flounder, sole, tilapia, snapper, or even catfish.
Can I Use Different Seafood?
I think other seafood would work great. Scallops would pair especially well with these flavors, but I think shrimp would also be nice. You could even use a selection to make this a seafood risotto.
What would you Serve this Dairy-Free Fish Risotto with?
I would personally serve this dish with lemon slices, or even add a squirt of fresh lemon juice at the end to really make the flavors pop. On the side, fresh steamed broccoli, green beans, or asparagus would go well. I’d toss them with a sprinkle of salt and a squeeze of lemon juice.
Special Diet Notes: Dairy-Free Fish Risotto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
- 3 to 4 cups vegetable stock (see Stock Note below)
- 1 teaspoon olive oil
- 1 small yellow onion, minced
- 3 tablespoons sun-dried tomatoes, chopped
- 1 cup arborio rice
- 1 cup unsweetened coconut milk beverage, room temperature (see Milk Alternative Note below)
- 4 ounces cod fish fillet (or similar white fish), cut into 1 ounce chunks
- ½ cup chopped parsley
- Salt, to taste
- Black pepper, to taste
- In a medium pot, bring the vegetable stock to a simmer.
- Heat the oil in a large pan (with a lid) or Dutch oven over medium-low to medium heat. Add the onions and sun-dried tomatoes and sauté until the onions are slightly translucent but not brown.
- Add the rice and sauté for about 1 to 2 minutes until the grains are slightly translucent on the edges. Be careful not to allow any of the ingredients to brown.
- Reduce the heat to low and add enough vegetable stock to just cover the top of the rice. Using a wooden spoon, stir the rice until the liquid is completely absorbed into the rice.
- Repeat step 4 until only one more addition of liquid is left. Add the coconut milk and continue to stir.
- Add the fish and the last ladle of liquid and cover and cook the risotto for 2 to 3 minutes.
- Uncover the pot and flake the fish into large flakes.
- Stir in the parsley, and season with salt and pepper.
- Serve warm.
Milk Alternative Note: Coconut milk beverage is the type sold in large cartons that's similar in consistency to 2% milk. Kelly uses So Delicious brand. For a richer risotto, you can substitute lite canned coconut milk or ½ cup regular canned coconut milk + ½ cup water.