Vegan Courgette Risotto Recipes

VEGAN COURGETTE RISOTTO

Vegan courgette risotto image

This fresh vegan one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg

Provided by Silvana Franco

Time 45m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 onion and 2 garlic cloves, finely chopped
3 ripe tomatoes , roughly chopped
350g carnaroli or other risotto rice
1 tsp chopped rosemary
1 ½l hot vegetable stock
3 courgettes , finely diced
140g peas , fresh or frozen
large handful basil , lightly torn

Steps:

Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.

Nutrition Facts : Calories 406 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium

CARROT AND ZUCCHINI RISOTTO (VEGAN)

Carrot and Zucchini Risotto (Vegan) image

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 Recipe #32295 Magnificent 1st Prize Risotto was my starting point for this recipe.

Provided by Katie in Atlanta

Categories Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 298.3, Fat 2.2, SaturatedFat 0.4, Sodium 39.3, Carbohydrate 58.4, Fiber 3.4, Sugar 4.2, Protein 5.3

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