It’s been a while since we’ve sat down to have dinner together. Grab a fork, this is one of my favorites…
The first time I tasted risotto it was homemade; Denver lulu-friend/chef Whitney & I would have weekly cook-at-home dinner parties, and her kitchen skills weren’t to be messed with. A foodie at heart, this girl makes a mean risotto – dry white wine, authentic parmesan n’ all.
Fast forward two years: (mostly) giving up dairy might mean I don’t enjoy the salty taste of parmesan (nearly as often) these days, but it doesn’t mean recipes can’t be altered to create veg- and dairy-friendly versions of a few favorites. Once I realized that quite a few dairy-free eaters enjoy homemade risotto, the experiments had to commence.
Risotto pairs well with any combination of vegetables – peppers, edamame, broccoli and mushrooms tend to be my favorite add-ins. This specific version balances seasonal butternut squash and chopped broccoli with fresh herbs and Silk Pure Almond Milk Unsweetened Original in place of heavy cream, saving a lot of calories and swapping in much healthier fat. (If you pick the almond milk over skim milk, you’re saving 30 calories! And lactose, too.)
And with this vegan risotto version? We’re clearing the bowls of every last bite.
Calories: 245 | Fat: 6g | Saturated Fat: <1.0g
Carbs: 44g | Fiber: 5g | Protein: 4g
Cholesterol: 0mg | Sodium: 150mg
If you compared this vegan almond milk risotto to a classic risotto, you’re looking at a 500+ calories per serving vs. 245, and upwards of 13g of saturated fat vs. less than 1g. This vegan-friendly option has a similar texture and better flavor, in my opinion, while actually providing the nutrients of a “side” vs. an entrée. Bring this to your next potluck and nobody will be wondering where the butter is.
The true taste test: I cooked this for our meat-lovin’ friends and it got two-thumbs up. Success!