Dairy-Free Risotto with Zucchini and Tomatoes (Vegan)

This easy dairy-free risotto makes a delicious healthy dinner for the whole family to enjoy. With zucchini, tomatoes, and fresh basil it is full of Mediterranean style flavours.

Perfect comfort food, this Vegan risotto is easily adaptable so you can enjoy it and tweak it to suit you, your family, or guests.

A traditional risotto of course usually contains grated parmesan cheese and butter.

As we can't eat a lot of dairy in my family this is a dairy-free risotto.

I have skipped the cheese and butter but this risotto still tastes creamy and delicious and doesn't skimp on flavour!

Key Ingredients:

Arborio rice - Essential for risotto, the texture adds to the "creaminess" of the risotto.
Vegetable stock or broth - You can any vegetable stock or broth. I prefer to use a good quality liquid stock as you can notice the difference in the end texture and flavour.
Onions, garlic and herbs - Essential for flavour, this risotto uses dried oregano and fresh basil but you could use rosemary, thyme or mixed herbs.
Vegetables - I have kept this risotto simple just with zucchini and tomatoes, you could add in baby spinach leaves, broccoli or capsicum.

Step by Step Instructions:

• First, prepare your vegetables for the risotto. Dice the onion and garlic.
• Slice the zucchini in semi-circles a little over ¼”/6mm thick. Slice the tomatoes in half lengthwise.
• Stack the basil leaves and slice them into thin ribbons.

• In a large, heavy-bottom pot, heat 30ml/2tbsp of olive oil on medium heat.
• Add the diced onions and minced garlic. Cook for 1 – 2 minutes until they start to soften.
• Add the arborio rice. Cook for 1 minute, stirring frequently until the rice becomes translucent on the edges.
• Immediately add the white wine and stir to lift any rice grains stuck to the pot. Cook for 1-2 minutes to boil off the alcohol.
• While this is cooking in another small pot warm up your stock or broth. Not until boiling but until hot, then set aside.

• Add oregano, salt, and pepper to your risotto pan and 415ml/1 ¾ cup of warmed stock/broth.
• Reduce the heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.
• Turn the heat to low. Stir in the remaining 65ml/1/2 cup of broth. Cook for an additional 2-3 minutes, stirring regularly. Set the risotto aside.

• Heat 2 tbsp/30ml of olive oil in a large pan over high heat.
• Add the sliced zucchini. Cook for 60-90 seconds before flipping them.
• Cook the second side fof the zucchini for an additional 30-60 seconds. You want to see some brown spots but they should be only just cooked. Remove from the pan but leave the oil in the pan.
• With the pan still on high heat, add the sliced tomatoes. Cook for 30-60 seconds. Until starting to soften on the edges. Remove from the pan.
• Stir zucchini, tomatoes, and ¾ of the basil gently into the risotto.
• Serve immediately topped with the remaining basil and cracked pepper and salt as desired.

Notes on risotto flavour

If you would like your risotto to have a cheesy flavour but want to keep it dairy-free and/or Vegan you could add the following:

• 1 teaspoon of nutritional yeast this can give the risotto a cheesy-like flavour and add a savoury hit.
• 1 teaspoon of miso paste, add this when you add the broth and stir until disolve. This can add great depth of flavour. I would recommend a pale miso such as white miso paste.
• Grate some Vegan cheese over the top once you have finished cooking the rice.

Variations

• Add in some chopped olives for an extra flavout hit.
• Roasted pinenuts can make a great topping.
• Adding some chopped walnuts in the end with tomatoes and zucchini can give this dairy-free risotto some extra flavour and texture.

Additional Recipe Notes

• Get the zucchini as flat as possible in the pan before flipping them.
• Reserve a few of the zucchini and tomatoes to top the dairy-free risotto so they are more visible.
• Warming the stock before use is an extra step but it can help the rice cook more evenly.
• The risotto rice should be cooked to be al dente, not soft and mushy. Cooking times may vary depending on your stove and the type of pan you use.

Storage Tips

Store any leftover risotto in an airtight container in the fridge for up to 3 days. It doesn't freeze well as can become too soggy when defrosting and the texture can change.

Other recipes you might like:

• If you are looking for other dinner ideas you might like to check out this post with 15 gluten free and dairy-free dinner recipes to choose from.
• This recipe for Vegan ricotta can be a great dairy-free addition to many meals and is so easy to make!
• This black bean spaghetti recipe is another Vegan recipe that is quick and easy and family friendly.

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

If you make this dairy-free risotto, I’d love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!

Hope

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Dairy-Free and Vegan Risotto

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This easy Vegan risotto makes a delicious healthy dinner. With zucchini, tomatoes, and fresh basil it is full of Mediterranean-style flavours. Gluten-Free, Vegetarian, and Dairy-Free.

Print

Ingredients

• 1 cup/200g arborio rice
• 2 ¼ cups/530ml vegetable broth, divided
• ¾ cup/175ml dry white wine (or more vegetable broth)
• 4 tablespoon/60ml olive oil, divided
• ½ medium onion, diced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¾ teaspoon dried oregano
• 1 large zucchini, approx 150gm
• 8 oz/225g cherry tomatoes
• ¼ cup/15g packed basil leaves

Instructions

1. First, prepare your vegetables for the risotto. Dice the onion and garlic.
2. Slice the zucchini in semi-circles a little over ¼”/6mm thick. Slice the tomatoes in half lengthwise.
3. Stack the basil leaves and slice them into thin ribbons.
4. In a large, cast-iron pot, heat 30ml/2tbsp of olive oil on medium heat.
5. Add the diced onions and minced garlic. Cook for 1 – 2 minutes until they start to soften.
6. Add the arborio rice. Cook for 1 minute, stirring frequently until the rice becomes translucent on the edges.
7. Immediately add the white wine and stir to lift any rice grains stuck to the pot. Cook for 1-2 minutes to boil off the alcohol.
8. While this is cooking in another small pot warm up your stock or broth. Not until boiling but until hot, then set aside.
9. Add oregano, salt, and pepper to your risotto pan and 415ml/1 ¾ cup of warmed stock/broth.
10. Reduce the heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.
11. Turn the heat to low. Stir in the remaining 65ml/1/2 cup of broth. Cook for an additional 2-3 minutes, stirring regularly. Set the risotto aside.
12. Heat 2 tbsp/30ml of olive oil in a large pan over high heat. Add the sliced zucchini. Cook for 60-90 seconds before flipping them. Cook the second side for an additional 30-60 seconds. You want to see some brown spots but they should be only just cooked. Remove from the pan but leave the oil in the pan.
13. With the pan still on high heat, add the sliced tomatoes. Cook for 30-60 seconds. Until starting to soften on the edges. Remove from the pan.
14. Stir zucchini, tomatoes, and ¾ of the basil gently into the risotto.*
15. Serve immediately topped with the remaining basil and cracked pepper and salt as desired.

Notes

1. Get the zucchini as flat as possible in the pan before flipping them.
2. Reserve a few of the zucchini and tomatoes to top the dairy-free risotto so they are more visible.
3. Warming the stock before use is an extra step but it can help the rice cook more evenly.
4. The risotto rice should be cooked to be al dente, not soft and mushy. Cooking times may vary depending on your stove and the type of pan you use.
5. If you would like the risotto to have a "cheesy" flavour but want it to remain dairy-free please see the notes in the blog post for options.
6. Store any leftover risotto in an airtight container in the fridge for up
   to 3 days. It doesn't freeze well as can become too soggy when
   defrosting and the texture can change.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 624Total Fat 55gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 46gCholesterol 0mgSodium 673mgCarbohydrates 23gFiber 2gSugar 5gProtein 3g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

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