Vegan Risotto Recipe


A Risotto is an Italian rice dish, usually made with Arborio (or similar vaiety of rice), served as a starter. Risotto's have a creamy, rich and smooth consistency and are very easy to prepare. In this recipe we will prepare a Vegan version with grilled Zucchini.

Equipment Needed

  • 1 large saucepan to make the risotto
  • 1 small saucepan to simmer the stock
  • 1 frying pan


  • 1 tbsp olive oil
  • 2 tsp butter or margarine
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 250g Risotto Arborio Rice
  • 1 glass white wine
  • 2-3 cups vegetable stock
  • 1 zucchini cut into strips
  • 1 zucchini cut into small pieces
  • Grated Parmesan cheese (optional)
  • Balsamic Glaze (optional)


1. Prepare your vegetable stock

  • Boil some hot water, and pour into the small sauepan.
  • Add your stock cubes and stir well
  • Reduce to the lowest heat and allow to simmer gently
  • Remember to taste the stock as this will influence the flavour of the Risotto

2. Soften the onion and garlic

  • Place your olive oil in the large sauce pan and gently soften the onions on a low heat for 3 minutes
  • Then add your garlic and continue to cook for a further 1 minute

3. Add the Rice

  • Add the butter to the onions and garlic and pour in the rice
  • Stir well to ensure the rice is coated well
  • Fry for 2 minutes until the rice begins to turn translucent

4. Add the wine

  • Pour in the glass of white wine and turn up the heat for 1 minute until the wine has evaporated

5. Add the stock and simmer

  • Then add a ladle full of your gently simmering vegetable stock and stir into the rice
  • Turn the heat to the lowest
  • Once this has been absorbed by the rice, add another ladle full
  • Continue with this process, continuously stirring to ensure the stock is absorbed evenly.

6. Add the vegetables

  • After 15 minutes, add the chopped zucchini and stir well
  • You can also add mushrooms at this stage

7. Fry the Zucchini strips

  • Heat a small amount of olive oil in a non-stick frying pan and fry your Zucchini strips for 2 minutes on each side until golden. Set aside

8. Finish the rice

  • Once the rice is cooked (about 20-25 minutes), turn off the heat, grate some fresh Parmesan cheese into it (optional) and throw in the final 1 tsp of butter.
  • Stir well, then cover and leave for 2 minutes.

9. Serve

  • Serve your rice in a dish of your choice, topped with the strips of fried Zucchini and optionally drizzle balsamic glaze over the top. Enjoy.

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Comments 7 comments

davenmidtown profile image

davenmidtown 5 years ago from Sacramento, California

What a great hub! I love the way you have laid this out for people to see. I hope that many people try making Risotto... it is so good and good for you! Very nicely written too.

KMattox profile image

KMattox 5 years ago from USA

Sounds yummy my wife wants to try it. We tend to eat vegetarian foods mostly. Just a note to be Vegan means no animal products at all. So your recipe would need have a butter and cheese equivalent for those people that eat Vegan only! Thanks for the great hub! I voted up and useful (only because there is no "delicious" button!)

Tres Delicious 5 years ago

Looks palatable. A risotto with eggplant. We'll be having this as a dinner treat for my kids and hubby.

rockdresses profile image

rockdresses 5 years ago from Turkey

You are really good at cooking~ I will keep seeing your hub! how can I follow you? I can't see my "follow"button.....:(

Nice, but... 5 years ago

This sounds lovely, but the title of the post is misleading. I was looking for a truly vegan dish, and with the parmesan cheese, this fails the test. Perhaps one could substitute nutritional yeast for it, but I'm not sure how the consistency would turn out.

hubrecipe profile image

hubrecipe 5 years ago from United Kingdom Author

You are absolutely right. I should have put optional under the Parmesan cheese. I actually don't substitute the Parmesan for anything when cooking vegan as this risotto is already delicious without it anyway.

Sandro 2 years ago


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