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.

No additional tips available.

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

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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.

Carrot And Zucchini Risotto (Vegan)

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