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Creamy, vegan and so delicious is this zucchini risotto. You can serve it as a main dish for lunch or dinner. It is very easy to make with few common ingredients. You can find a detailed zucchini risotto recipe with exact quantities and step-by-step instructions here at the bottom.
Delicious main meal for zucchini season
This risotto is perfect for zucchini season. If you have too much zucchini at home, you can make great use of it with this recipe. The zucchini risotto is guaranteed to please even those who don’t usually like the vegetable.
Besides my vegetarian baked zucchini and rice casserole with zucchini, the risotto is another warm main meal you can cook during zucchini season.
And if after that you still haven’t used up all your veggies, you can try my battered zucchini and zucchini fritters.
Want something with zucchini for dessert, too? No problem! Make my zucchini brownies or the vegan chocolate zucchini bread.
Refine with herbs and spices
I seasoned my vegan zucchini risotto only with salt and black pepper. Garlic and wine provide the dish with additional flavors and aroma.
You can still refine the risotto with any fresh herbs and with spices of your choice. Add them together with salt and pepper just before the dish is cooked.
Why with wine?
White wine gives the risotto with zucchini a delicious taste and a special aroma. It’s best not to leave it out of the recipe. The alcohol evaporates almost completely during cooking.
Make sure that the white wine is vegan. This is usually explicitly stated on the bottle.
If you prefer to cook the main course completely without wine, you can replace it with the same amount of vegetable broth.
How to serve zucchini risotto?
The zucchini risotto fills you up and is ideal as a full hot main meal for lunch or dinner. It’s just as quick to make as my mushroom goulash or vegan cauliflower curry.
The risotto contains no animal ingredients and is therefore vegan. So it is suitable for vegans, like my vegan gnocchi or avocado pasta.
To keep the risotto vegan, serve it with yeast flakes** instead of parmesan cheese. They add a cheesy flavor to the dish.
This zucchini risotto is
- creamy,
- fruity,
- very tasty,
- vegan,
- healthy – with lots of vegetables,
- filling,
- easy and quick to make,
- ideal as a hot main course for lunch or dinner.
Easy and quick zucchini risotto recipe
The zucchini risotto recipe you’ll find below is pretty simple and quick. Besides, you only need common ingredients for it that you might already have at home. So you can cook the dish even during the week after work.
First, fry vegetables and rice briefly, one after the other. Then you deglaze it with wine. Then pour in vegetable broth and let the risotto simmer until the rice is cooked. And that’s it.
How to make risotto with zucchini: tips and tricks
- You can refine the vegan dish with any herbs and spices.
- You can adjust the amount of garlic to taste.
- The dish tastes much more delicious with wine. It is best not to omit it. But if you must, you can replace the white wine in the recipe with more vegetable broth.
Did you make vegan zucchini risotto with this recipe? I look forward to your score, your star rating, and your comment below here on how you liked and enjoyed the Italian main dish.
Got an appetite for more delicious vegan Italian dishes? Try also:
- How to make pizza dough at home: recipes for the best vegan pizza
- Vegan lasagna classic – the best recipe with lentil bolognese
- Basilikum-Pesto selber machen – veganes Rezept ohne Parmesan
Zucchini risotto vegan
Equipment
- deep coated frying pan
Ingredients
- 500 g zucchini
- 400 g risotto rice**
- 1 onion
- 3 cloves of garlic
- approx. 800 ml vegetable broth warm
- 300 ml white wine** vegan
- salt
- pepper
- olive oil for frying
to serve
- yeast flakes**
- basil fresh
Instructions
- Peel onion and garlic and chop them finely.
- Cut zucchini into thin slices or half slices.
- Put some olive oil in a large, deep, coated frying pan and fry the onion and garlic until translucent.
- Add risotto rice and zucchini and stir-fry for about 3 minutes.
- Deglaze the zucchini and rice mixture with white wine and cook, stirring, until the wine is almost evaporated, about 2 minutes.
- Add warm vegetable broth, stir, bring to a boil and simmer, stirring, until rice is cooked through, about 20 minutes.
- When the vegetable broth has almost completely evaporated but the rice is not yet cooked, keep adding vegetable broth in batches.
- Just before the risotto is done, season it with salt and pepper.
- Before serving, divide the zucchini risotto among plates and sprinkle with yeast flakes and fresh basil.
Notes
- You can refine the vegan zucchini risotto with any herbs and spices.
- The amount of garlic can be adjusted to taste.
- Note the detailed tips and tricks for making the zucchini risotto vegan above in the post.
If you are using Pinterest, you can pin the following picture:
