Risotto is a classic Italian rice dish made by slowly simmering Arborio rice in broth, white wine, onions, and other ingredients. The constant stirring and addition of liquid allows the rice to release its starch and create a creamy, rich texture. One of the key ingredients often associated with risotto is cheese, which adds a luxurious, creamy mouthfeel. So does risotto actually contain dairy?
Quick answer
Yes, traditional risotto recipes contain dairy, primarily in the form of cheese stirred in at the end of cooking. Parmesan cheese is the most commonly used variety, but many other cheeses pair well. However, dairy-free risottos can be made by using vegetable broth instead of chicken or beef broth, omitting the cheese, and adding non-dairy items like nutritional yeast for flavor.
Traditional risotto recipes contain dairy
A classic risotto gets its signature creaminess from the starch released by Arborio rice, but cheese is also a key component. Here’s an overview of where dairy is typically used in risotto:
- Broth: Chicken, beef or vegetable broth provide liquid to simmer the rice. Chicken and beef broth are dairy-based.
- Butter or olive oil: A couple tablespoons of fat help toast the rice and onions.
- Wine: A splash of white wine adds acidity and flavor.The most common is a dry white wine.
- Cheese: Grated Parmesan cheese integrates fat and saltiness. Other cheeses like taleggio, gorgonzola, fontina or mascarpone may be used.
- Cream: Heavy cream or creme fraiche are sometimes stirred in for extra richness.
The primary dairy components in a traditional risotto are the broth, whether made from chicken or beef, and the cheese stirred in at the end. Butter or olive oil, wine, and cream are optional extras.
Most recipes call for Parmesan cheese
The vast majority of risotto recipes instruct adding between 1/4 to 1/2 cup freshly grated Parmesan cheese at the end of cooking. Parmesan offers these benefits:
- Salty, umami flavor
- Smooth meltability from fat content
- Traditional Italian flavor
Other Italian cheeses like provolone, pecorino, mozzarella, and fontina can be used, but Parmesan is ideal for the right creaminess and flavor balance.
Broth provides cooking liquid
Chicken, beef, and vegetable broth are common cooking liquids for risotto. Chicken or beef broth contain dairy as an ingredient, while vegetable broth is dairy-free. Here’s a comparison:
| Broth | Contains Dairy? |
|---|---|
| Chicken broth | Yes |
| Beef broth | Yes |
| Vegetable broth | No |
Both chicken and beef broth contain dairy products like milk, cream, and butter. Vegetable broth provides an easy substitute for a dairy-free risotto.
How to make dairy-free risotto
With a few substitutions, risotto can be made completely dairy-free. Here are some tips:
- Use vegetable broth instead of chicken or beef broth.
- Leave out butter and use olive oil to saute onions.
- Omit cheese at the end, or substitute plant-based cheese.
- Skip cream additions and stir in non-dairy milk like almond milk.
- Add nutritional yeast for nutty, cheesy flavor.
- Try lemon juice instead of white wine for acidity.
- Garnish with fresh herbs instead of cheese.
With vegetable broth as the base and omitting traditional cheeses, you can make a creamy and satisfying risotto for those avoiding dairy. Get creative with ingredients like miso paste, sunflower seeds, mushrooms, or butternut squash for extra dimensions of flavor.
Substitute plant-based cheeses
If you want cheesy flavor without the dairy, these plant-based cheeses mimic Parmesan well when stirred into a dairy-free risotto:
- Violife Parmesan
- Go Veggie Vegan Parmesan
- Miyoko’s Hard Italian Style Cheese
Nutritional yeast is a popular cheese substitute. It has a savory, nutty flavor when sprinkled on at the end of cooking. Cashew cream can also provide a rich, creamy consistency.
Use non-dairy milk
For extra creaminess, stir in non-dairy milk like almond, soy or oat milk instead of heavy cream at the end. You can also puree canned white beans with liquid for a smooth, velvety texture.
Try vegetable broths
Swapping chicken or beef broth for vegetable broth makes a risotto automatically dairy-free. Some store-bought brands to try:
- Pacific Foods Organic Vegetable Broth
- Imagine No-Chicken Broth
- Trader Joe’s Organic Vegetable Broth
You can also easily make your own by simmering vegetable scraps like onion, carrots, celery, mushrooms, and fresh herbs in water. This allows you to control the flavor profile.
Potential substitutions
When adapting a risotto recipe to be dairy-free, get creative with ingredients to replace the cheese, butter, and cream. Here are some substitution ideas:
| Dairy Ingredient | Substitution |
|---|---|
| Butter | Olive oil, avocado oil |
| Cheese (Parmesan) | Nutritional yeast, plant-based Parmesan, lemon zest |
| Chicken/beef broth | Vegetable broth |
| Heavy cream | Full fat coconut milk, soaked cashews blended |
| White wine | Lemon juice |
With a dairy-free broth, plant-based cheeses, and rich coconut milk or cashews, you can make an indulgent-tasting risotto minus the dairy. Don’t be afraid to experiment with different flavors as well.
Non-dairy risotto recipes
To get you inspired, here are some delicious recipes for dairy-free risottos made with plant-based ingredients:
Mushroom and Pea Risotto
The mushrooms and peas pair beautifully in this springtime risotto. It uses vegetable broth, coconut milk, lemon juice, and chives.
Butternut Squash Risotto
Sweet butternut squash and sage create a perfect fall risotto with no dairy. It’s made with vegetable broth and garnished with pepitas.
Asparagus Risotto
A classic spring vegetable, asparagus pairs well with lemony risotto. Nutritional yeast gives a savory, cheesy flavor.
Beet Risotto
Vibrant pink beets add natural sweetness and color to this dairy-free risotto accented with garlic and thyme.
Nutrition of dairy-free risotto
Removing the dairy ingredients like cheese, butter, and cream from risotto impacts its nutrition profile. Here’s a comparison of nutrients in a 1 cup serving of traditional dairy risotto vs. dairy-free:
| Nutrient | Dairy Risotto | Dairy-Free |
|---|---|---|
| Calories | 245 | 220 |
| Fat | 6g | 8g |
| Carbs | 42g | 38g |
| Protein | 7g | 5g |
| Cholesterol | 15mg | 0mg |
| Sodium | 700mg | 300mg |
As shown above, dairy-free risotto is lower in calories, cholesterol and sodium compared to a traditional dairy version. However it also contains slightly less protein. Fat and carbs are fairly comparable.
Benefits of omitting dairy
Going dairy-free offers some potential benefits:
- Lower in overall calories and fat
- No cholesterol
- Less sodium
- Easier to digest for those with lactose intolerance
- Suitable for vegan or vegetarian diets
- Avoidance of hormones or antibiotics found in dairy
The tradeoff is less protein from cheese. However, this can be added from plant sources like chickpeas, nuts, seeds, or tofu.
Is risotto gluten-free?
Traditional risotto is gluten-free, as it contains just Arborio rice, broth, and seasonings. As long as you avoid adding ingredients with gluten, risotto provides a naturally gluten-free dish. Some recipe tips:
- Use gluten-free broth or make your own with vegetables.
- Check cheese for additives.
- Use wheat-free soy sauce.
- Avoid breadcrumbs or croutons as garnish.
Sticking to basics like rice, broth, vegetables, herbs, and unseasoned cheese keeps risotto gluten-free. Just watch out for pre-made stocks or broths with wheat additives.
Conclusion
Traditional risotto derives much of its luxurious creaminess from cheese stirred in at the end of cooking. The broth used to simmer the rice also typically contains dairy. However, with vegetable broth as the base along with dairy-free substitutions like oil instead of butter and plant-based cheeses or nuts, you can create dairy-free risottos packed with flavor. While the nutrition profile changes slightly by omitting dairy, a dairy-free version provides a delicious one-pot meal those with dietary restrictions or allergies can enjoy.