Description
A rich, creamy tomato risotto that’s completely dairy-free. The grilled zucchini adds a slightly smoky and nutty contrast that takes it to the next level.
Ingredients
Equipment
- Medium saucepan (for the stock)
- Large, deep, heavy-bottomed saucepan
- Grill pan or griddle pan
- Knife and chopping board
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
Ingredients
- 5 cups / 1.13L vegetable stock
- 3 tablespoons olive oil (extra to finish)
- 1 onion, diced
- ½ teaspoon salt, plus more to taste
- 2 zucchinis, sliced into rounds (small to medium in size)
- 3 cloves garlic, minced
- 1⅓ cups / 260g arborio rice (or any risotto rice)
- 1 can / 400g / 14.10 ounces crushed tomatoes*
- ½ teaspoon dried oregano
- ¼ teaspoon dried chili flakes, or to taste (optional)
- 3 tablespoons nutritional yeast
- Freshly ground black pepper, to taste
- Vegan parmesan, grated, to serve (optional)
- Fresh basil, to serve (optional)
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Warm the stock: Pour the stock (5 cups) into a medium saucepan and heat over medium heat until hot but not simmering. Keep on low heat while you make the risotto.
- Cook the onion: Heat the olive oil (3 tablespoons) in a large, deep, heavy-bottomed saucepan over medium heat. Add the diced onion and salt (½ teaspoon) and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized at the edges.
- Grill the zucchini: While the onion cooks, heat a grill pan over medium-high heat. Add the zucchini rounds and grill for 6-8 minutes, turning once, until charred marks form and the zucchini starts to soften. Remove from heat and set aside. You’ll have to repeat the process for all the zucchini. If you don’t have a grill pan, a BBQ grill would also work well.
- Add the garlic: Add the garlic (3 cloves) and sauté for 2 minutes until fragrant.
- Toast the rice: Add the dry rice (1⅓ cups) and toast for 4–5 minutes, stirring frequently, until the grains are warmed through.
- Add the tomato and spices: Stir in the crushed tomatoes (1 can), dried oregano (½ teaspoon), and chili flakes (¼ teaspoon, optional). Cook, stirring, until most of the moisture has evaporated and the mixture is sizzling against the pan.
- Add the stock: Add the warm stock one ladle at a time, stirring and allowing each addition to absorb before adding the next, roughly every 4–5 minutes. Continue until nearly all the stock has been used, about 20 minutes total.
- Finish the risotto: With the last ladle of stock still in the pan, stir in the nutritional yeast (3 tablespoons) and grilled zucchini. Stir well, place the lid on, and turn off the heat. Let it sit for 5 minutes without lifting the lid — the rice will absorb the remaining liquid.
- Season and serve: Remove the lid, taste (the rice should be tender with a bit of bite), and adjust salt if needed. Finish with freshly ground black pepper and a drizzle of olive oil. Serve immediately with vegan parmesan and fresh basil, if desired.
Notes
Stock: Homemade will always result in better flavor. You can also dilute two bouillon cubes into 5 cups of warm water and use that instead of the liquid stock.
Crushed tomatoes: I used crushed tomatoes in this recipe because it provides the best texture experience. Diced would be too chunky, and puree/passata would make it too homogeneous. The crushed tomatoes strike a good balance between the two.
