Vegan Almond Milk Risotto

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.


Vegan Almond Milk Risotto with Broccoli & Sage

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

Serving Size: ~ 1 cup

Calories per serving: 245

Fat per serving: 6g


1 cup Arborio rice
1 ¼ cup Silk Pure Almond Unsweetened Original
½ cup light coconut milk
1 ½ cup water
1 tbsp. olive oil
1 cup broccoli, chopped
1 cup butternut squash, peeled & chopped
2 tbsp green onion, chopped
Salt/Pepper, to taste
1 tbsp. fresh rosemary
4-5 fresh sage leaves, chopped


In a deep sauté pan, heat oil over medium. Add squash, broccoli and green onion, sautéing for 4-5 minutes (until softened). Season with salt and pepper to taste (approx. ¼ tsp of each). Add rice and toss for one minute. In a separate bowl, whisk liquids with herbs. Add one cup of liquid mixture to rice and vegetables, bringing to a boil. Reduce heat to simmer and continue mixing liquid in ½ cup at a time as it absorbs; stir frequently. Once all liquid is added (total cook time: 20-25 minutes), serve warm over a bowl of greens or as a side.


Per Serving:
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!

This recipe post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own.


  1. January 17, 2013

    This sounds delicious! I’ll have to try it for my hubby this weekend!

  2. January 17, 2013

    i am certain that almond milk makes any dish better, especially italian!

    • January 17, 2013

      Ha, that’s a great assumption, imo! 😉

  3. January 17, 2013

    YUMMY YUMMY IN MY TUMMY! What a simple and easy recipe. I’m also intrigued with your use of spices. That is one thing I need to work on: Sage, rosemary, etc… I don’t know when and where to use it so I often avoid! I’ll be serving this up SOON though! 😉

    • January 17, 2013

      Fresh sage (or anything, really) is the way to go! It works wonders.

  4. January 17, 2013

    That *was* delicious. Thanks again for making it! Never would have known it was vegan…

  5. January 17, 2013

    Looks excellent. Do you think it would still taste the same with all coconut milk!?

    • January 17, 2013

      The flavor might be a little bit different with coconut milk. You could alter the ratios and maybe use half/half, though!

  6. Love risotto! Thanks for the recipe.

  7. January 17, 2013

    Ooh, looks delicious! I love risotto, too.

  8. January 17, 2013

    This looks super yummy. I love risotto but my hubby is a vegan (i’m just vegetarian) so I’m excited to try this out. Did the almond milk taste OK? I’m not a big fan of almond milk by the glass…what were your thoughts on the taste?

    • January 17, 2013

      I wouldn’t say the almondmilk taste is very present (but, I’m a fan…), it’s just a vegan + healthier alternative to using skim milk or heavy cream.

  9. January 17, 2013

    This dish looks tasty; I am going to make it this weekend.

  10. January 17, 2013

    That sounds absolutely delicious! I’m all about risotto but don’t make it nearly enough.

  11. January 17, 2013

    You had me at risotto and butternut squash! This looks delicious!

  12. ARI
    October 9, 2014

    I have just made it and it is absolutely delicious!! Thanks a lot for the recipe 🙂

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