Allergy Mums / Support for families with allergies

publication date: Nov 19, 2015


Dairy Free Parmesan and Saffron Risotto

Parmesan and Saffron Risotto



This is as simple as it gets - lovely risotto with just a few ingredients. In some ways it's more an 'ode to Violife'. Dairy and soya free cheese has revolutionised recipes for us. This is a classic risotto dish - but made with dairy free margarine and Violife Parmesan cheese.


We have to order it over the internet from I do wish vegan, non-soya cheeses were more widely available but remain so grateful to sites like these that make our lives easier.


Molly adores this now; we serve it with roasted vegetables on the side or a salad if it's adults only. 


Prep time: 5 minutes 

Cooking time: 30-35 minutes



1 small onion finely chopped

4 tablespoons Pure Sunflower margarine

1 cup grated Violife Dairy Free Parmesan

2 cups Risotto Rice

7 cups chicken or vegetable broth

1 tsp saffron threads

½ cup Marsala wine (or any strong white wine)


Free From: Dairy, Eggs, Gluten, Soya



Chop up the onion finely and grate your Parmesan so it’s ready to go when you need it.

Put a good 7 cups of chicken or vegetable broth in a pot and bring to a low simmer.  Crumble up the saffron threads and add them to the stock.

Grab a large, heavy bottomed pan and add 2 tablespoons of Pure. Melt the margarine on a medium to low heat and add the onions. Cook for 5 minutes until translucent but not coloured.

Throw in the rice – it should sizzle. Stir the rice so it doesn’t burn. You are toasting the rice at this stage and it only takes a minute or two.

Toasting the rice

Now add the wine – I like Marsala but really any white wine will do as long as it’s got a decent flavour. The wine will sizzle. Give it all a good stir.

It’s time to add the stock; a ladle or ½ cup at a time. The stock needs to be absorbed before you put the next ladle in. This is where the stirring comes in. I don’t care what anyone else says, I say it needs constant attention or it doesn’t cook evenly. So commit to the task at hand and stay by your risotto. It shouldn’t be boiling away madly…but simmering away nicely. If it’s too hot then the outside gets mushy before the middle of the grains of rice are cooked.

How much stock you use depends on whether you like your risotto slightly runny, or a bit more solid. I like this risotto runny so tend to use all the stock, and sometimes a bit more!  This process takes a good 25 minutes or so.  The rice should be cooked nicely but still have a bit of a bit – you don’t want mush!

When the rice is cooked stir in 1 cup of Violife Parmesan and 2 tablespoons of Pure Sunflower margarine. Adjust seasoning and serve with the block of Parmesan so folk can put some more on top if they wish.

Violife Parmesan

This is a super easy dish to make and truly wonderful in its simplicity.

Parmesan and Saffron Risotto


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