Vegan zucchini risotto

Vegan zucchini risotto

In Italian cuisine, there is a very delicious rice dish called "risotto". There are many ways to prepare it, we are making a vegetarian version that can be eaten during fasting. Vegan zucchini risotto on the table
5 from 1 vote
Cook Time 30 minutes
Total Time 30 minutes
Cuisine Italian
Servings 2 people
Calories 621 kcal


  • 1 mix bowl
  • 1 chopping board
  • 1 knife
  • 1 pan
  • 1 glass
  • 1 tablespoon


  • 300 g rice variety “Arborio” or similar
  • 1 pc zucchini optionally courgette
  • 1 liter vegetable broth optionally water
  • 200-300 g mushrooms champignons or similar
  • 1 pc onion
  • 100 ml wine white, dry
  • 2-3 tbsp vegetable oil optionally olive oil
  • 1-2 sprig greens parsley, basil or celery leaves


  • Prepare the necessary ingredients.
    The necessary ingredients for cooking vegan zucchini risotto
  • Cut the zucchini into small cubes in advance.
    1 pc zucchini
  • Finely chop the onion and fry in vegetable oil until translucent, not allowing it to brown. A deep pan or a pot with a thick bottom is suitable for cooking risotto.
    1 pc onion, 2-3 tbsp vegetable oil
    Frying onions
  • While the onion is frying over medium heat, coarsely chop the champignons and also send them to the pan.
    200-300 g mushrooms
    Adding mushrooms
  • Quickly fry the onions and champignons together until the latter give off juice.
    Frying onions and mushrooms
  • Add the rice to the pan with the onion-mushroom mixture. Do not wash the rice beforehand!
    300 g rice
    Adding rice
  • Heat everything together for 2-3 minutes, stirring constantly so the rice doesn’t burn.
    100 ml wine
    Warming up the ingredients
  • While stirring, add white wine to the pan and wait for the alcohol to evaporate.
    Adding white wine
  • After the alcohol has evaporated, pour 3-4 ladles of hot vegetable broth or water into the container with the future risotto so that the liquid covers the rice. Reduce the heat slightly and continue cooking for 10-15 minutes, stirring regularly. Adjust salt to taste.
    1 liter vegetable broth
    Adding broth
  • Add the chopped zucchini to the almost ready risotto.
    Adding zucchini
  • Mix the rice with the zucchini. If necessary, add 2-3 ladles of broth and cook everything together for another 5 minutes.
    Cooking risotto
  • At the very end of cooking, add finely chopped greens to the pan with the risotto.
    1-2 sprig greens
    Adding greenery
  • Bon appétit!
    Vegan zucchini risotto


Calories: 621kcalCarbohydrates: 125gProtein: 14gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 17mgPotassium: 559mgFiber: 3gSugar: 3gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 2mg




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