Zucchini Risotto with Roasted Tomatoes

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

This Zucchini Risotto with Roasted Tomatoes screams summer! And is a great way to use some of that bounty of tomatoes. Dairy-free, ultra-comforting, and delicious.

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This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

Can you believe that it’s August already? I 100% am not ready for this. Especially considering my manuscript is due at the end of the month! AH!! Just like last time, I’ll be putting out a call/survey for recipe testers. So, if you’d like to be one keep your eyes peeled for that announcement within the next couple of weeks.

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

For now, I’m going to continue to crank out the zucchini (and tomato) recipes for you. This recipe is #3 for the current summer, and I don’t see these stopping before the month ends. It’s been a minute since I last made a risotto, I think it was for my Vegan Bowl Attack? Geez! But, I thought this would be a great way to use zucchini in two different applications for the same recipe.

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

The shredded zucchini is almost undetectable in the risotto, but it adds extra creaminess to it. While on top we have roasted zucchini and tomatoes, fresh basil, plus toasted pine nuts. Mmm… I have to say, I’m so happy that I’ve been picking the tomatoes from my garden a little early, and letting them ripen inside. They taste AMAZING, and even more so roasted.

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

While risotto takes a little patience to make, it really comes together rather quickly. Not to mention, the end result is SO worth it! I’m super stoked to even have just a teeny bit of leftovers of this zucchini risotto in my fridge, right now. Which I may or may not consume before I finish typing up this blog post. (Added: ultimately, I ended up eating the rest after I finished that sentence.) 😀

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

And, even though I used backyard Roma tomatoes, this recipe would be great with pretty much any roasted tomato, as long as you cut it bite-sized for roasting. Seeing that I have a LOT of tomatoes on my counter right now, I know that I’ll be making either a slow-roasted or slow-cooker tomato sauce, soon. Do y’all have any other recipe ideas that you’d like to see for tomatoes? Let me know in the comments!

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

1 year: Oil-free Pesto Chickpea Salad // 3 years: Summer Corn Salad // 4 years: Vanilla Latte Chia Parfait // 5 years: Kale Pepita Pesto over Zucchini Ribbons

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack
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Zucchini Risotto with Roasted Tomatoes

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious.
Course Dinner, Entree
Cuisine Dairy-free, Easy, Gluten-free, Plant-based, Seasonal, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

For the topping:

  • 1 pound roma tomatoes cut in 1/2 or 1/3 if they are large
  • 1/2 pound zucchini sliced into medallions
  • cooking oil spray
  • Pinch of salt and pepper

For the risotto:

  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 1 cup diced white onion
  • 2 cloves garlic minced
  • 1/4 cup white cooking wine optional
  • cups warm vegetable broth
  • cups unsweetened nondairy milk
  • cups grated zucchini
  • 2 tablespoon nutritional yeast
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper

For the garnish:

  • 1/4 cup toasted pine nuts
  • 8 fresh basil leaves

Instructions

  1. To make roasted topping: Preheat the oven to 375°F, and line a baking sheet with parchment paper or silicone mat.

  2. Place tomatoes and zucchini onto the baking sheet, and spray with a light coat of cooking oil. Sprinkle the salt and pepper over the slices and roast in the oven for 25-30 minutes, flipping the squash halfway through.

  3. To make the risotto: While the squash is baking, heat the olive oil in a large saucepan over medium heat. Add the rice to the pan and toast the grains for 5 minutes, or until they become translucent. Add the onion and sauté for 2 minutes, then add the garlic and cook for another 2 minutes. Reduce the heat to medium-low and deglaze with the white cooking wine. Add the vegetable broth to the rice mixture, ½ cup at a time, each time waiting until the broth has been completely absorbed before adding more, and stirring occasionally to prevent burning.

  4. Once all of the broth has been used, which usually takes 15 to 20 minutes, add the nondairy milk, shredded zucchini, nutritional yeast, basil, and oregano to the rice, and stir until combined. Simmer, covered, until the rice is fully cooked, just a few minutes longer, then season with the salt, and pepper.

  5. To assemble: Divide the risotto among 4 bowls, along with the tomato halves, and zucchini pieces, then top each one with 2 basil leaves and 1 tablespoons toasted pine nuts. Serve immediately.

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious. #vegan #glutenfree #soyfree #veganyackattack

 



2 Comments on “Zucchini Risotto with Roasted Tomatoes

  1. Pingback: Modish Taste | Zucchini Risotto with Roasted Tomatoes – Vegan Yack Attack

  2. Pingback: Zucchini Risotto with Roasted Tomatoes - Sweet As! - Delicious & Easy Recipes

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