Here's a recipe for a creamy risotto that is non dairy and delicious!
1 cup Arborio rice
1/2 cup white wine cooking wine (or substitute white grape or apple juice)
4 cups vegetable broth (warmed)
1 cup unsweetened coconut milk
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup fresh peas (frozen ok)
1 pound fresh scallops, patted dry
2 tablespoons olive oil
1/4 cup nutritional yeast (optional, for a cheesy flavor)
Sea salt and pepper to taste
Fresh parsley for garnish
Prepare the Vegetable Broth:
Warm the vegetable broth in a saucepan. Keep it on low heat throughout the cooking process.
Sear the Scallops:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the scallops with salt and pepper. Sear them for 1-2 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the chopped onion until translucent.
Add minced garlic, mushrooms, and peas. Cook for 3-4 minutes until the vegetables are tender.
Toast the Rice:
Stir in the Arborio rice and cook for 1-2 minutes until it is lightly toasted.
Deglaze with Wine:
Pour in the dry white wine and stir until the wine is mostly absorbed.
Add Broth and Coconut Milk:
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding more.
After about 10 minutes, add the coconut milk and continue adding broth until the rice is creamy and cooked to al dente.
Finish the Risotto:
Stir in nutritional yeast (if using) for a cheesy flavor. Adjust salt and pepper to taste.
Gently fold the seared scallops into the risotto during the last few minutes of cooking. Cook until the scallops are heated through.
Spoon the creamy non-dairy risotto with scallops onto plates. Garnish with fresh parsley.
Serve immediately and enjoy this delectable creamy risotto with perfectly cooked scallops.
This non-dairy risotto with scallops is a rich and flavorful dish, perfect for a special dinner or any occasion. The coconut milk adds creaminess without dairy, and the combination of vegetables and scallops makes it a well-rounded and satisfying meal.