If you’re short on time, this dairy-free baked curry risotto could be your mealtime savior! It’s a simple stir and bake recipe, much like an easy casserole. But it uses Arborio rice, simple dairy-free ingredients, and a steam baking technique to create a creamy fusion rice dish that is ready for your weeknight dinner rotation. It’s also naturally gluten-free, allergy-friendly, and can be kept vegan, if you wish.
Dairy-Free Baked Curry Risotto is a Fast & Easy Favorite
This dairy-free baked curry risotto was born out of a recipe challenge to create a weeknight meal using at least two canned god. I saw their two canned goods, raised them another two and made it a 100% pantry (or “cantry”!) optional recipe. It’s a wonder recipe that never ceases to surprise me with results and versatility.
Why You’ll Love this Dairy-Free Baked Curry Risotto
- Quick Prep: Just combine the ingredients and let it bake – it really is that fast and easy!
- Hands Off: Unlike traditional risotto, you don’t need to labor stirring it as it bakes.
- Creamy & Rich: Decadent coconut milk provides a creamy dairy-free finish, and the flavor melds naturally with curry.
- Pantry Savior: You really can make this recipe completely from your pantry! But we have included fresh food tips, too.
- Versatile: The base recipe suits all types of vegetables and proteins – really, whatever you have on hand.
Quick Recipe Step by Step with Pictures
Gather all of your ingredients together (salt, pepper, lime, and cayenne not show below!). There was a pantry sale on at Safeway, as you can see.
Combine all of the ingredients together in an oven-safe pot (like a Dutch Oven) with a well-fitting lid. The rice does sink to the bottom, which is okay. Now cover and bake the curry risotto.
There will be a little liquid left on the top once it is fully baked, but that’s a good thing. Once you stir it, a nice creamy risotto will emerge.
Now serve immediately! It’s best if eaten right away. It’s a little hard to tell in pictures how perfectly rich, creamy, and al dente this baked curry risotto really is, since I took quite a bit of time to take the pictures. You’ll just have to try it yourself to see …
Special Diet Notes: Baked Curry Risotto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based and optionally vegetarian. Just be sure to choose stock that suits your dietary needs.
Dairy-Free Baked Curry Risotto (One Pot, No Stir, Creamy!)
Ingredients
Method
- Preheat your oven to 350ºF and grease a large Dutch oven or line a 9x13-inch baking dish with aluminum foil.
- Combine the coconut milk, stock, rice, lime juice, curry powder (2 teaspoons for quite mild, 3 teaspoons for potent; we like 2½ teaspoons), ½ teaspoon salt, black pepper, and cayenne pepper (if using), in the prepared pot or baking dish.
- Cover the pot with the lid or the lined baking dish tightly with a second sheet of aluminum foil.
- Bake for 30 minutes, or until creamy and tender, but still al dente. You will still see some liquid on the surface.
- Add the chickpeas or chicken, carrots and peas. Taste test, and adjust seasonings, if desired.
Nutrition
Tried this recipe?
Let us know how it was!Ingredient Swap & Add In Options
- Frozen Vegetables: You can use frozen carrot slices and peas instead of canned. Just make sure they are full defrosted before adding to the recipe. Everything should be at room temperature to ensure even cooking.
- Fresh Vegetables: You can use fresh vegetables and still keep it one pot! Simply sauté the vegetables in a little oil before beginning. Some great additions include a small onion, a couple cloves of garlic, diced carrot, diced bell pepper, broccoli florets, or cauliflower florets. The vegetables should be cooked at least al dente before adding the remaining ingredients.
- Citrus: The lime juice adds freshness and pop to the recipe, so I do recommend it. You can substitute lemon juice, if preferred.
- Protein: The recipe contains a modest amount of protein. To increase it, you can use a full can of chickpeas, use 12 ounces of tempeh, or use double the chicken. You could alternatively serve the dairy-free baked curry risotto as a side dish, and serve it with a complementary protein, like white fish or chicken.
- Stock: You can substitute chicken stock or broth if you don’t have any vegetable stock on hand. Just note that the broth or stock you use can effect the saltiness of the dish. You might need to adjust the salt up or down.
Also Try Our Classic Dairy-Free Risotto Recipe!
