When the weather turns a little chilly, I love a risotto recipe and this Dairy free Green Risotto with Kingklip  is simply delish!

Packed with all the goods your after in a hearty, warm meal on a cold, wet weekend! Am I right?

I also feel like making great risotto for your family, friends or that special someone is a true labour of love! The care and patience involved in its preparation cannot be underestimated – no rushing allowed! Stir slowly, simmer gently, and be present.

So… A little history on this dish we love


Risotto is a rice dish that originated from Northern Italy and spread to the world over for its versatility, delicious creaminess and superb flavors. The risotto is all about the rice; hence the use of the short grain rice that has the ability to absorb flavors and release starch. The primary ingredients are short grain rice, parmesan, butter and stock [Traditionally]; the awesomeness quotient is provided with the hundreds of ingredients that match and enhance the basic flavours in a legendary fashion, [Source Risotto]

As a dish it is fairly easy to make; though there is some effort involved in the process. It isn’t called the labor of love for nothing. The beauty however is that once one has mastered a basic version like the pasta and pizza one can play with different combinations across spices, vegetables, meat or seafood – Take this Dairy free Green Risotto with Kingklip for example

Risotto Dairy free Green Risotto with Kingklip Dairy free Green Risotto with Kingklip Risotto Dairy Free


Dairy Free Green Risotto with Kingklip

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Risotto is such comfort food but also requires a bit of patience. This Dairy Free Green Risotto with Kingklip is worth every second. Melt in your mouth and full of unique flavours
Serves: 4 People
Prep Time: 10 minutes
Cook Time: 45 minutes


For the Risotto


  • Grilled Kingclip
  • Lemon Zest
  • Chopped capers
  • Chopped Parsley


  • Start by heating a large pot to medium heat, with some olive oil. Then add in your diced onion, garlic and celery and fry until translucent.
  • Add in the rice and give it a good stir then pour in all the wine. While the wine absorbs into the rice, make your stock – generally it is 4 TBS stock powder to 1 litre water.
  • Slowly add in the water, one ladle at a time, stirring and letting the moisture absorb before adding more. 
  • Once the rice is soft then you can add in the blended spinach and the nutritional yeast. 
  • Remember to taste your food before adding salt, stocks vary in saltiness.
  • Top with your fish and fresh herbs, it is delicious!