Dairy Free Vegetable Risotto
Prep time
Cook time
Total time
A delicious creamy vegetable packed risotto that's gluten and dairy free!
Serves: 4
  • 1 tbsp oil
  • 1 white onion, finely chopped
  • 2 cloves of garlic, crushed
  • 150g cherry tomatoes
  • 200g risotto rice
  • 600ml vegetable stock
  • 200g mixed frozen veggies
  • 1 tbsp dairy free butter / spread
  1. Preheat the oven to 200c / 390f.
  2. Add the oil, onion, garlic and tomatoes to a baking dish and roast in the oven for 15 minutes.
  3. Add the risotto rice and stock, stir well and return to the oven for another 20 minutes, stirring once or twice.
  4. The rice should now be cooked and most of the liquid absorbed. Add the frozen veggies and cook for a final 3 to 4 minutes.
  5. Remove from the oven and stir in the dairy free butter or spread before serving immediately.
Recipe by Our Autism Diet at http://ourautismdiet.com/dairy-free-baked-vegetable-risotto/