I’m convinced that everyone needs a staple risotto recipe in their arsenal. Risotto may seem intimidating when you imagine Gordon Ramsey screaming in your ear, but I’m pretty sure Gordon Ramsey doesn’t like vegans anyway so it doesn’t really matter! That being said, I am sure vegans and non-vegans alike will enjoy this vegan risotto.
As with all of my recipes, I work to achieve a complex palette of flavors that synergize in the dish. I am my own worst critic, so if I can impress myself, I know I’ve done well. In the case of this vegan risotto, I knew I had succeeded from the first bite. The creamy risotto is topped with smoky caramelized onions and mushrooms for a delectable juxtaposition of flavors. Meanwhile, the roasted zucchini adds a lightness to the dish, as well as a lovely pop of green. Then, the toasted pine nuts serve as the perfect garnish to tie everything together. Whether you are new to the amazing world of making your own risotto, or you’re looking for a variation on the classic recipe, I definitely think you should give this one a try.
Risotto with Zucchini, Smoky Caramelized Onions & Mushrooms
- Roasted Zucchini
- 1 large zucchini, sliced into 1/2 inch pieces
- Olive oil, for drizzling
- Salt and pepper to taste
- 1 tbsp vegan butter or olive oil
- 1/2 small onion, minced
- 1 garlic clove, minced
- 1 cup arborio rice
- 3/4 cup white wine
- 4 cups vegetable broth
- 1 cup almond milk
- 1 tbsp nutritional yeast
- 1/2 tsp vegetable bouillon
- 1 tsp tapioca flour
- 1 tsp lemon juice, less if preferred
- Smoky Caramelized Onions & Mushrooms
- 1/2 tsp olive oil
- 1/2 onion, thinly sliced
- 3 small portobello mushrooms, thinly sliced
- 1/4 tsp garlic powder
- 1/4 smoked paprika
- 1/4-1/2 tsp salt
- 1 tbsp maple syrup
- 1/2 tsp liquid smoke
- 1/2 tsp truffle oil (optional)
- Preheat oven to 400 °F. Place zucchini slices on a large baking sheet. Toss the zucchini with olive oil, salt, and pepper. Place in the oven and cook for 30 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the minced onion and cook until it begins to become translucent. Then add the garlic, cooking for about a minute to let it start to brown and become fragrant.
- Add the arborio rice to the onion and garlic mixture. Stir to thoroughly combined and cook for another minute to toast the rice. Pour in the white wine and allow to cook down, about a minute.
- Next, add the vegetable broth, but not all at once! Add it into the risotto about a 1/2 cup at a time. Allow the liquid to cook down almost entirely before adding the next 1/2 cup of broth. Repeat this process until the risotto rice becomes entirely translucent and soft. Reduce heat to medium-low.
- Then in a blender, add the almond milk, nutritional yeast, vegetable bouillon, tapioca starch, and lemon juice. Blend until smooth. Pour the blended mixture into the risotto, stir, and cook down to a thick, creamy consistency. Reduce to the lowest heat, and cover until ready to serve.
- In a different skillet, place olive oil over medium heat with the thinly sliced onion and mushrooms. Cook until softened. Stir in garlic powder, smoked paprika, salt, maple syrup, and liquid smoke. Reduce the heat to medium-low, and cook for 15 minutes or until caramelized. Remove from the heat and add truffle oil if desired. Serve immediately.