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Carrot and Zucchini Risotto (Vegan)

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“I created this recipe to make risotto that was safe for my daughter who is extremely allergic to milk products and who was going through a picky stage on eating vegetables. She had it several times before learning that it had zucchini in it! It is a favorite of our whole family. Adding Parmesan cheese at the table works quite well and makes it great for serving people who are on a Vegan diet, a dairy-free diet, or a weight-loss diet. 1 serving is 5 Weight Watchers points and is large. Thanks to Mallina Cashew whose Magnificent 1st Prize Risotto Magnificent 1st Prize Risotto was my starting point for this recipe.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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