Carrot and Zucchini Risotto (Vegan)
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8
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)
directions
- Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
- In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
- Heat oil in a very large skillet (12 inch diameter at least).
- Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
- Add the Arborio rice and stir for a few minutes.
- Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
- Add pepper to taste.
- Stir the risotto until most of the liquid is absorbed.
- Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
- 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.
- Serve with Parmesan cheese if desired.
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RECIPE SUBMITTED BY
Katie in Atlanta
United States
I am a Mom of 2 kids - one of whom has a severe milk allergy. For years, I taught cooking in her school so that the recipes would be safe for her. This taught me to be inventive with recipes - and led me to recipezaar.
Now I am working full time as a reading tutor so cooking in on a back burner, but still something I love to do.