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Easy Dairy-Free Risotto

Prep Time 0 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 adults


  • 2 tablespoon garlic-infused olive oil
  • 500 g risotto rice
  • 1.5 litres stock (preferably homemade)
  • salt and pepper (to taste)


  • Heat the oil in a large pan over a medium heat.
  • Add the rice and toast for 1-2 minutes, stirring continuously.
  • Add about 1 litre of the stock and stir well. Season with salt and pepper to to taste.
  • Leave to simmer until the liquid is absorbed.
  • Keep adding more stock and stirring, about 100ml at a time, until the rice is soft and well-cooked.
Keyword dairy free, gluten free, low FODMAP, vegan, weaning