This zucchini risotto recipe is a delicious, vegetable-infused side dish for four or it can be served as a vegetarian main course for two. Other than stirring, it takes very little effort, and comes together in about 45 minutes.
Update: I’ve updated this recipe to be dairy free as of April 2018. I have written the original dairy-based alternatives in the recipe notes section for anyone who would like to make the original recipe. The original text from this post follows:
On the nights that my husband has a hockey game, he is usually gone by 4 or 5 p.m. which leaves me alone for dinner. I usually just make a peanut butter and jelly to bring with me to the game or I eat whatever leftovers we have in the fridge. Sometimes, I’m in the mood for something a little more substantial, and this is usually my go-to.
It’s a great way to use up that one last zucchini you have in the fridge. Plus, it can be a full meal for just one or two people. It’s also a great side dish for four. Since zucchini is plentiful this time of year, I thought now would be a good time to share tasty little dish.
How to make dairy free zucchini risotto:
Please don’t be intimidated by this dish. In fact, risotto is one of the simplest things to make. It’s so easy, I promise. I’ve made it so many times, I don’t need to use a recipe anymore. It’s just a matter of taking your time and letting each liquid addition absorb before moving on. And, all that stirring releases the starches from the rice, making it unbelievably creamy.
Adapting this recipe to be dairy free was actually pretty simple. Since I usually start my risotto off with olive oil, rather than butter, I only had to remove the pecorino cheese from the recipe. I swapped a tablespoon on nutritional yeast, an extra pinch of salt and about 1/4 cup of water for it.The creaminess that’s released from the slow-cooking-and-stirring method is still there, so you will hardly notice that the cheese isn’t.
Risotto making essentials:
- 3 tablespoon olive oil
- 1 small onion, diced (about 1/2 – 3/4 cup)
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth
- 2 small zucchini, grated
- 1 tablespoon nutritional yeast*
- Salt and pepper, to taste
- Heat olive oil in a large frying pan over medium heat.
- Sauté onion until translucent and add rice, allowing it to absorb any remaining oil.
- Pour the white wine into the pan and allow it to absorb.
- Add broth – a 1/2 cup at a time – allowing each addition be fully absorbed before adding the next, stirring frequently.
- Once broth is incorporated, stir in shredded zucchini. Allow any liquids from the zucchini to absorb into the rice.
- Stir in nutritional yeast with 1/4 cup water and stir to incorporate.
- Allow any extra liquid to absorb and season with salt & pepper, to taste, before serving.
*To make the original dairy-based version of this recipe, use 2 – 3 tablespoons grated pecorino or parmesan cheese and omit the 1/4 water.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg