Name: Creamy Corn and Zucchini Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 zucchini, sliced; 1 tbsp oil; 1/4 tsp sea salt; 1 onion, diced; 1/4 cup vegan white wine; 2 cloves garlic, minced; 1/4 cup vegan parmesan cheese; 3 scallions, sliced; 1 cup arborio rice; 1/4 cup fresh basil, chopped; 2 ears fresh corn, kernels removed; 1/4 tsp black pepper; 1 tbsp oil; 4 cups vegetable broth

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

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?

Delight in a healthy and scrumptious meal with this Creamy Corn and Zucchini Risotto. This vegan, gluten-free, dairy-free, and soy-free dish is perfect as an entrée or side dish for lunch or dinner. Made with a handful of simple ingredients, it's an easy-to-follow recipe that's truly satisfying!

Milk

Gluten Free

Lactose Free

Vegetarian

Fresh Vegetables

gram

zucchini

Oils

milliliter

cooking oil

Seasonings

sea salt

onion

Wine

white wine

garlic

Cheese

vegan parmesan cheese

green onion

Grains & Rice

arborio rice

fresh basil

Canned Vegetables

corn

black pepper

Stocks & Broths

vegetable broth

Manganese

Minerals

Selenium

Vitamin C

Vitamins

Vitamin K

Vitamin E

Thiamin (B1)

Choline

Lycopene

Cyanocobalamin (B12)

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Copper

Niacin (B3)

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Cheese Lovers' Cauliflower Risotto with Crisp Bacon

Get ready for a taste sensation with this simplified, yet indulgent and tactile Tomato and Basil Risotto. Crafted in a single pan to reduce mess and fuss, this dish is a symphony of zesty tomatoes and aromatic basil mixed into creamy Risotto. Perfect for two.

One-Pan Tomato and Basil Risotto Delight

Creamy Corn and Zucchini Risotto

Produce

Baking Goods

Beverages

Dairy

Pasta, Sauces, Grain

Meal

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Heat the vegetable broth over low heat in a pot, keeping it warm on the stove.

Heat oil in a separate pot over medium heat, and sauté the diced onion with sea salt until tender, about 5 minutes.

Add the arborio rice to the onions and sauté for 2 minutes, stirring constantly. Then add the minced garlic and cook for another 30 seconds.

Pour in the vegan white wine and stir until almost evaporated.

Add the warm vegetable broth to the rice, a cup at a time, stirring often until it has almost been absorbed. Add another cup of broth and repeat until the mixture is creamy and the rice is al dente, about 25 minutes.

While the risotto cooks, heat the oil in a pan over medium-high heat. Add the sliced zucchini and sauté for 2 minutes until slightly tender.

Add the fresh corn kernels to the pan with the zucchini and sauté until browned, stirring occasionally, about 5 minutes.

Stir the vegan parmesan cheese, sautéed corn, and zucchini into the cooked risotto.

Season the risotto with black pepper and add more salt if needed.

Garnish with sliced scallions and chopped fresh basil.

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