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

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

corn on the cob

zucchini

Oils

milliliter

cooking oil

onion

Seasonings

sea salt

Grains & Rice

arborio rice

garlic

Wine

white wine

green onion

fresh basil

Cheese

vegan parmesan cheese

Stocks & Broths

vegetable broth

black pepper

Manganese

Minerals

Selenium

Vitamin A

Vitamins

Vitamin C

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

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Copper

Niacin (B3)

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This easy-to-follow recipe features creamy risotto drizzled with store-bought pesto and adorned with sweet and juicy roasted tomatoes. Create the perfect risotto with a fraction of the effort, while keeping it vegan, gluten-free, and healthy.

Easy Oven-Baked Pesto Risotto with Roasted Tomatoes

A quick and delicious creamy chicken risotto made with arborio rice, cream of chicken soup, chicken broth, parmesan cheese, and fresh black pepper - ready in 20 minutes.

Quick Creamy Chicken Risotto

Enjoy a heart-warming bowl of our Sensational Sundried Tomato Risotto, bursting with vibrant flavors of fresh vegetables and creamy richness. This risotto is a delightful take on traditional Italian cuisine, made elegantly simple and easily vegan.

Sensational Sundried Tomato Risotto

Make your taste buds dance with joy with our flavorsome Tomato-Basil Risotto! This simple yet delightful comfort food features creamy risotto rice married with juicy tomatoes, baby spinach, and fragrant fresh basil. Quick to put together and perfect for a weeknight dinner or a classy date night in!

Flavorsome Tomato-Basil Risotto

Experience the essence of garden-produced vegetables with this creamy risotto that's bursting with flavor. Loaded with colors and textures, every bite is a vibrant orchestra satisfying both vegetarians and non-vegetarians alike. It is as nutritious as it is delicious, and it's perfect for a comforting dinner.

Creamy Garden Risotto

Creamy Corn and Zucchini Risotto

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

Dairy

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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