Creamy Avocado Risotto with Sun-Dried Tomatoes

Creamy Avocado Risotto with Sun-Dried Tomatoes – A Silky Vegan Comfort Food Favorite

If you’re craving comfort food that feels indulgent yet nourishing, this Creamy Avocado Risotto with Sun-Dried Tomatoes is the perfect fit. It’s everything you want in a risotto—rich, creamy, flavorful—without any dairy. Whether you’re searching for a vegan risotto recipe that delivers on texture or looking to switch up your weeknight meals with a plant-based twist, this dish brings the flavor, elegance, and feel-good satisfaction.

Avocado Inspiration

This recipe came about on one of those days when I wanted something warm and comforting—but not heavy. I had Arborio rice, an avocado on the brink of ripeness, and a jar of sun-dried tomatoes in the pantry. The result? A luxuriously creamy risotto made without any cream, butter, or cheese. The avocado gives it a luscious, silky texture while sun-dried tomatoes offer deep umami contrast. It’s the kind of dish that feels gourmet but is surprisingly simple to pull together.

Why You’ll Love It

• Creamy and rich without any dairy thanks to avocado’s natural silkiness
• Loaded with bold, savory flavor from sun-dried tomatoes and nutritional yeast
• Naturally vegan, gluten-free, and easy to customize
• Elegant enough for entertaining but easy enough for a cozy dinner at home

Quick Grocery List

For the Risotto Base:

• Olive oil
• Yellow onion
• Garlic
• Arborio rice
• Dry white wine (optional)
• Vegetable broth

For the Creamy Avocado Blend:

• Ripe avocado
• Lemon juice
• Olive oil
• Salt and pepper

For the Add-ins:

• Sun-dried tomatoes (oil-packed or rehydrated)
• Nutritional yeast (optional)
• Fresh basil or parsley (optional)

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Total time: 40 minutes (15 minutes prep, 25 minutes cook)

Equipment Checklist:

• Medium saucepan (to keep broth warm)
• Large skillet or sauté pan
• Wooden spoon
• Blender or food processor
• Ladle
• Knife and cutting board

Dietary Adjustments:

• Gluten-free: Ensure wine and broth are certified gluten-free.
• Oil-free: Use water sauté and omit added oil (texture may change slightly).
• Low-sodium: Use low-sodium broth and salt to taste.

Serving Size:
Serves 4 as a main or 6 as a side.

General Notes

The key to risotto is patience and stirring. Arborio rice releases its natural starches slowly, creating that creamy texture you know and love. Adding the avocado cream at the end off the heat keeps its flavor fresh and vibrant. Don’t worry if you’ve never made risotto before—it’s more about rhythm than skill, and you’ve absolutely got this.

Substitutions

• Rice: Carnaroli or Vialone Nano can sub in for Arborio.
• Avocado: Cashew cream or blended silken tofu offer a similar creamy finish.
• No Wine: Just skip it and use a splash of lemon juice for acidity.
• Tomatoes: Roasted cherry tomatoes or olives can stand in for sun-dried tomatoes.

Variations

• Add Protein: Sautéed mushrooms, chickpeas, or crispy tofu cubes are great additions.
• Herbaceous Finish: Stir in chopped fresh basil, chives, or parsley at the end.
• Zingy Topper: Finish with lemon zest or chili flakes for added brightness.
• Cheesy Vibes: Add extra nutritional yeast or a dollop of vegan cream cheese.

Let’s Get Cooking

Pro Tips for Step 1: Prepare the Avocado Cream

• Use a ripe, soft avocado for the smoothest blend.
• Add a splash of warm broth if the mixture is too thick.
• Make this step first and set it aside so it’s ready to go.

Pro Tips for Step 2: Sauté the Aromatics

• Keep the heat moderate so the garlic doesn’t burn.
• Dice onion finely for an even base that melts into the rice.
• Stir often to avoid sticking or browning too fast.

Pro Tips for Step 3: Cook the Risotto

• Toast the rice briefly to add nuttiness and depth.
• Stir frequently but not constantly—just enough to keep rice moving.
• Warm broth is key; cold liquid interrupts the cooking process.

Pro Tips for Step 4: Finish the Risotto

• Fold in avocado cream off the heat to maintain its bright green color.
• Add sun-dried tomatoes at the end so they keep their chewy texture.
• Taste and adjust seasoning before plating.

Pro Tips for Step 5: Serve

• Garnish with fresh herbs for color and aroma.
• A drizzle of olive oil or lemon juice makes a beautiful finishing touch.
• Serve immediately—risotto waits for no one.

Art Of: Making Creamy Vegan Risotto Without Dairy

Traditional risotto leans heavily on butter and cheese for creaminess. In this vegan version, we use technique and ingredients to recreate that luscious texture. Stirring releases the rice’s starches, while the avocado cream adds silkiness and richness without overpowering the dish. Nutritional yeast stands in for cheesy umami, and sun-dried tomatoes offer contrast and depth. The key? A little patience and high-quality ingredients.

Tips and Variations

• Use homemade veggie broth for even more flavor.
• Add lemon zest to the avocado cream for extra brightness.
• Sprinkle with toasted pine nuts or pumpkin seeds for texture.
• Replace garlic with roasted shallots for a milder flavor.
• Serve alongside a crisp arugula salad for balance.

Nutrition Breakdown (Per Serving)

• Calories (370): A balanced, filling plant-based meal packed with good fats and slow carbs.
• Carbohydrates (42g): From rice and veggies—great for sustained energy.
• Cholesterol (0mg): 100% cholesterol-free and heart-friendly.
• Fat (20g): From avocado and olive oil—rich in healthy unsaturated fats.
• Fiber (6g): Thanks to avocado and sun-dried tomatoes—great for digestion.
• Protein (6g): Modest, but enough—boost with chickpeas or tofu if needed.
• Saturated Fat (3g): Relatively low—largely from the olive oil.
• Sodium (440mg): Moderate—use low-sodium broth to reduce.
• Sugar (3g): Naturally occurring—no added sugars here.
• Trans Fat (0g): None—just whole food ingredients.
• Unsaturated Fat (16g): Mainly from avocado and olive oil—supports heart health.

Storing and Reheating

Storage:
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating:
Warm gently in a pan with a splash of water or broth, stirring constantly to restore creaminess. Microwave with a damp paper towel cover to prevent drying out.

Freezing:
Not recommended. The avocado can discolor and become watery after thawing.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
A: You can prep the avocado cream and chop your ingredients in advance, but cook the risotto fresh for the best texture.

Q: Can I use brown rice instead of Arborio?
A: You can, but it will take longer to cook and won’t get quite as creamy. Short-grain brown rice is the best option if you go that route.

Q: What if I don’t have nutritional yeast?
A: You can skip it or use a little white miso or vegan parmesan instead for that umami boost.

Q: How do I know when risotto is done?
A: The rice should be tender with a slight bite, and the texture should be creamy—not dry or soupy.

Q: Can I make this oil-free?
A: Yes! Sauté onions and garlic in broth, and blend the avocado cream without added oil. The texture will still be great.

Engage and Share

Tried this Creamy Avocado Risotto with Sun-Dried Tomatoes? I’d love to see how it turned out! Leave a comment, rate the recipe, or tag your beautiful green bowl @SpatulaDaddy on social. Whether you’re serving this for a cozy date night, plant-based dinner party, or treating yourself on a weeknight, this risotto is bound to become a repeat favorite. Looking for more elegant vegan comfort meals? Try these other delectable dishes:

• Mushroom and Walnut Bolognese with Fresh Thyme
• Sweet Potato and Coconut Milk Curry
• Cashew Cream and Mushroom Risotto with Thyme