Best Carrot And Zucchini Risotto Vegan Recipes

Risotto with Zucchini, Carrots and Parmesan image

Provided by evelynathens

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

10 cups chicken broth
1 1/2 lbs small zucchini, cut into ½ inch pieces
10 ounces carrots, cut into ½ inch pieces
3/4 cup butter
3 cups arborio rice
1/2 cup cream, scalded
3/4 cup grated parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil

Steps:

In a saucepan, bring broth to boil and keep it at a bare simmer.
In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
Add rice and cook over moderately-high heat, stirring, for 2 minutes.
Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
Add more stock, ½ cup at a time, in same manner, until rice is al dente.
Stir in cream and remaining ¼ cup butter.
Remove from heat and add Parmesan, parsley and basil and season to taste.
Transfer to a heated serving bowl and serve immediately.

Carrot and Zucchini Risotto (Vegan) image

Provided by Katie in Atlanta

Categories Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups arborio rice
1 1/2 large onions (diced)
2 medium zucchini (peeled and finely chopped)
2 1/2 cups baby carrots (finely chopped)
1 tablespoon minced garlic clove
1 tablespoon olive oil
2 1/2 quarts vegetable stock (we prefer the Kitchen Basics brand)
1 pinch saffron thread
1 cup white wine
black pepper (to taste)
salt (if needed)

Steps:

Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
Heat oil in a very large skillet (12 inch diameter at least).
Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
Add the Arborio rice and stir for a few minutes.
Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
Add pepper to taste.
Stir the risotto until most of the liquid is absorbed.
Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
Serve with Parmesan cheese if desired.