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  • Lynds
    • Nov 23, 2020
    • 3 min read

Dairy Free Risotto, with Steak and Grilled Mushrooms and Okra!

Did you miss risotto like I did because of the dairy? Not any longer!

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I'll get to the punch since talking about risotto is about as long as the process of cooking it lol! But its certainly one of those labours of love that is well worth the time spend standing over the stove slowly adding liquids and stirring!






I'm usually a big fan of substitutions and using what's on hand...

I don't feel that way about


risotto though... arborio rice is a must and I can't think of any other rice styles that compare in this dish... so go grab some! Click over here if you want some sent to your house... Easy peasy.





To start I chopped up some red onion and sautéed it with some minced garlic. I seasoned this well with Italian seasoning and stirred until the onions became translucent. From here you add your rice, I did 2 cups of rice and brown the kernels slightly before adding any liquid.



For two cups of rice, I used about 1/2 a bottle of dry white wine as the first liquid. I do it first because it allows the alcohol to burn off throughout the whole cooking process and all you are left with is the flavour. There are quite a few value brand wines on the market that are reasonably tasty and definitely good enough to cook with, without spending a lot... I would recommend finding one of these!





Once the liquid from the wine has been absorbed the goal of risotto is to slowly add more over time, do not rush this, your rice should be on a low simmer and you should be watching and stirring nearly constantly. I typically free pour, but I would estimate each pour is about 1/4 of a cup... no more than 1/2 a cup at a time. I believe I used this full carton by the end of the process. I really like this brand, its organic, and flavourful... and if you want it to get shipped to you, check it out here>>>>>>>>




In between I seasoned some steaks and brought them out to hit room temperature! These will eventually make their way to the BBQ..




I also chopped up some okra and had pre sliced mushrooms and got these ready in a separate pan, to be sautéed once the risotto was almost finished.


I think this was the perfect shot! See how there is a bit of liquid on the side but the rice looks basically cooked? Watch for this when it doesn't absorb quickly etc and more evaporates. This to me anyway is the sign that your rice is done and wont be absorbing much more.... time for cheese!!!! Or in my case awesome parmesan flavored vegan shreds! No kidding this stuff truly tastes and smells like parmesan!


Generously sprinkle on top little by little and stir in to melt and incorporate. I pretty much used the whole tub of this too!




Once you are at the adding cheese stage, I would say this is the perfect time to put the steaks on the BBQ. It is also a great time to saute the okra and mushrooms.



I cut up the steak and plated out the risotto and topped with the veggies. This was delicious, creamy, rich and flavourful. My dairy eating family members could not tell this was dairy free and enjoyed it all the same! I hope you try it!





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