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Bianca Zapatka
Corn & Zucchini Risotto
This creamy roasted sweet corn risotto with zucchini is a healthy vegan recipe that is quick and easy to make with only a few simple ingredients! It’s gluten-free, dairy-free, soy-free and perfect for lunch or dinner, as an entrée or side dish!
5
853
24
30 min
TOTAL TIME
632
CALORIES
$2.52
PER SERVING
Ingredients
14 INGREDIENTS
3 SERVINGS
1 cup arborio rice
scallions
1 tbsp oil
1 whole onion
1/4 cup vegan parmesan cheese
1/4 tsp black pepper
1/4 cup vegan white wine
fresh basil
2 cloves garlic
1/4 tsp sea salt
2 whole ears of corn
3 1/2 cups vegetable broth
1 tbsp oil
1 whole zucchini
Directions
22 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
View Directions on Bianca Zapatka
Health Info
Macros
114g
CARBS
15g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?
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