Carrot And Zucchini Risotto (Vegan) Recipe

Name: Carrot And Zucchini Risotto (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups arborio rice; 1 1/2 large onions (diced); 2 medium zucchini (peeled and finely chopped); 2 1/2 cups baby carrots (finely chopped); 1 tablespoon minced garlic clove; 1 tablespoon olive oil; 2 1/2 quarts vegetable stock (we prefer the Kitchen Basics brand); 1 pinch saffron thread; 1 cup white wine; black pepper (to taste); salt (if needed)

Servings: persons

2 1/2 cups arborio rice
1 1/2 large onions (diced)
2 medium zucchini (peeled and finely chopped)
2 1/2 cups baby carrots (finely chopped)
1 tablespoon minced garlic clove
1 tablespoon olive oil
2 1/2 quarts vegetable stock (we prefer the Kitchen Basics brand)
1 pinch saffron thread
1 cup white wine
black pepper (to taste)
salt (if needed)

1
Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
2
In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
3
Heat oil in a very large skillet (12 inch diameter at least).
4
Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
5
Add the Arborio rice and stir for a few minutes.
6
Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
7
Add pepper to taste.
8
Stir the risotto until most of the liquid is absorbed.
9
Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
10
Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
11
Serve with Parmesan cheese if desired.

542

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups arborio rice, 1 1/2 large onions (diced), 2 medium zucchini (peeled and finely chopped), 2 1/2 cups baby carrots (finely chopped), and more.

Yes, Carrot And Zucchini Risotto (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot And Zucchini Risotto (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions