Looking for winter risotto ideas? This lemony recipe is the first thing that comes to mind when I think about comfort food. It is perfect for chilly nights, and the addition of zucchini makes it a healthy and hearty meal, giving the dish the chunky effect I aim to add to most of our meals.
Many people shy away from making risotto, fearing its reputed complexity. We're starting this blog to dispel these myths, showcasing how a dish usually made with lots of butter and parmesan cheese can easily adapt to a vegan lifestyle. We use readily available vegan essentials like nutritional yeast and any dairy-free fat, such as margarine or olive oil, as substitutes.
Risotto holds a special place in our hearts, ranking as one of our most cherished Italian recipes. We enjoy it at least once a week, sharing the spotlight with favorites like our lemon garlic pasta. Both dishes consistently surprise our guests, who often don't anticipate the bold, savory role that lemons can play, and they are easy to scale to host as many guests as pop up at the last minute.
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💚 Why you will love it
- Bright Citrus Flavor
- Comforting and Creamy
- Nutrient-Rich Vegetables
- Quick and Easy
- Crowd pleaser
- Easily scalable
🧾 Ingredients
This risotto is easy to make, and the ingredients can vary depending on the available herbs.
- Carnaroli Rice or Arborio Rice. It's starchy and absorbent, making your dish creamy without any cream.
- Zucchini: Adds a subtle, earthy sweetness, chunky texture, and a pop of green.
- Leeks: These bring a milder, more nuanced oniony flavor.
- Fresh Garlic: The aromatic powerhouse that adds depth and a kick.
- White Dry Wine introduces a layer of aroma, acidity, and sophistication and breaks the rice membrane to allow it to absorb the flavors.
- Nutritional Yeast is the vegan's secret weapon for cheesy, umami goodness. It replaces parmesan cheese on any traditional risotto.
- Vegan Butter: This ingredient contributes a rich, buttery texture. It's essential for creating the velvety coating that makes each grain of rice so delightful.
- Fresh Thyme adds a touch of herbal elegance to the dish.
- Vegetable Stock. Make a good one, as all this flavor is to be absorbed by rice. It is the main source of grain volume, so it becomes bigger and creamier.
- Lemon Juice and Zest: This zingy finale brightens up the whole dish, adding a lovely perfume
Optional:
Toasted slivered almonds to garnish.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Zucchini | Mild onion or shallots for a similar subtle, sweet flavor. |
| Leeks | An onion, shallots, or green onion. |
| Fresh Garlic | ¼ teaspoon of garlic powder for each clove. |
| White Wine (Dry) | Non-alcoholic white wine or additional vegetable broth with a splash of lemon juice for similar acidity. Also, simply extra broth. |
| Nutritional Yeast | Store-bought parmesan cheese, Homemade vegan parmesan, or sunflower seed cheese. |
| Vegan butter | Margarine or extra virgin olive oil. |
| Fresh Thyme | Dried thyme or sage. |
🍽️ Equipment
Large skillet, medium saucepan, and a ladle.
🔪 Instructions
- Cut the rough pieces of your veggies, making sure you have some onion; throw them into a medium-high-heat saucepan with boiling water to make a vegetable broth, and sieve it.
- Slice the leek, finely chop garlic, and cut the zucchini into different shapes (slices and quarters). I usually slice the zucchini and make halves and quarters with the second one.
Hint: If you are in a rush, you can always use a vegetable bouillon.
- Pan-fry zucchini slices and flip them halfway. Then, reserve until the end. We will leave the quarters and halves to cook directly in the risotto. This way, they don't look mushy, and you have some nice-looking zucchini on your plate, plus it helps to pop up their flavor.
- Heat the oil on medium heat until smoke comes out. Then add the garlic and chopped leeks, stirring until they become translucent. Then add rice, stirring constantly until it becomes crispy; it should take about 2 minutes.
- This is where the magic begins: pour the wine and enjoy the smell of the rice grain walls broken by the alcohol, opening themselves to absorb liquids.
- Keep stirring and let the rice slowly and gracefully absorb every single drop of the veggies stock you prepared. Then, stir and reduce heat. Keep adding stock, ⅓ cup at a time, only adding more when absorbed.
- Stir in the remaining raw chopped zucchini, lemon juice, and nutritional yeast.
- Add thyme sprigs, nutritional yeast, and vegetable broth as needed.
- When the rice is cooked “al dente,” add the grilled zucchini, fresh lemon zest, freshly ground black pepper, and salt
- Now, the "mantecatura," add one tablespoon of vegan butter and stir well to add a final layer of creaminess to the cooked rice.
Serve and enjoy!
💡 Expert tips
Rice Selection: For the best creamy texture, use Carnaroli or Arborio rice. Due to their high starch content, these varieties are ideal for risotto.
Lemon Balance: Be mindful of the lemon juice and zest quantities. Too much can overpower the dish, while too little might not bring out the desired brightness.
Consistent Stirring: Regular stirring is crucial for a creamy risotto. It helps to release the starches from the rice, preventing it from sticking to the pan.
Vegetable Preparation: Grill half of the zucchini to add a smoky depth, leaving the rest raw to be cooked in the risotto for varied textures and to keep their vibrant colors.
Broth Temperature: Always add warm vegetable broth to the risotto. Cold broth can lower the cooking temperature and affect the dish's consistency.
Herb Choices: Fresh thyme or sage can significantly impact the flavor profile. Choose based on your preference, but remember that sage and rosemary have a more robust flavor than milder thyme.
Seasoning: Adjust the seasoning and salt at the end of cooking. The lemon and vegetables can alter the overall taste, so a final taste test is crucial.
Resting Time: Allow the risotto to rest a few minutes off the heat before serving. This helps the flavors to meld and the texture to settle.
🥢 How to serve
Seve a fresh spinach and arugula salad or artichokes with dipping sauce as an appetizer.
Veggie Medley: Pair the risotto with a side of roasted seasonal vegetables like our healthy Brussels sprouts or wedges of a wholeroasted butternut squash.
Stuffed Bell Peppers: Hollow out some bell peppers and stuff them with leftover risotto. This is a fantastic way to make a yummy variation of our vegan stuffed peppers recipe. Bake until the peppers are tender.
❓ FAQ
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
Absolutely! You can add plant-based proteins like tofu or tempeh. See how to make crispy tofu, if you want added textures.
🥡 Storage
Fridge & Reheat: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place it in a saucepan over low heat, adding a splash of vegetable stock to bring back its creaminess. Stir occasionally until heated through.
Freeze & Reheat: Portion the risotto into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and then follow the same reheating steps as above, adding a bit more vegetable stock if needed.
📚 More risotto recipes
Feeling like having comfort food? Check these additional recipes:
Indulge in our saffron risotto, a vegan twist on the classic Risotto alla Milanese, where the luxurious saffron infuses the creamy rice with its exquisite flavor.
For heartier fare, our vegan mushroom risotto and vegan butternut squash Risotto offer deep, comforting flavors. For garlic lovers, our simple yet flavorful garlic risotto is a true delight, showcasing how minimal ingredients can create a profoundly satisfying dish.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
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📋 Recipe
Lemony Winter Risotto
Equipment
Ingredients
- 2 zucchini Medium, one sliced and the other chopped in quarters and halves
- 1 lemon Medium juice (juice of half the lemon) + whole lemon zest
- 1 cup leeks Sliced. About 8 oz, or one small onion
- 1 cup carnaroli rice Or Arborio rice, 7 oz or 200 grams
- 5 cups vegetable broth
- ⅓ cup white wine Dry, optional or replace with veggie stock
- 5 tablespoons nutritional yeast Or vegan parmesan cheese.
- 3 tablespoons vegan butter Or olive oil.
- 3 sprigs thyme Fresh, or sage.
Optional:
- ¼ cup almonds slivered, roasted
Directions
- Make the stock. Start by cutting the rough piece of your veggies and throw them into a pot of boiling water; make sure you have some onion in. If you are in a rush, you can always use a preservative-free vegetables’ stock cube.
- Chop your veggies. Slice the leeks, chop one zucchini into slices, and the other one into quarters and halves.
- Stir-fry one zucchini. Grill the sliced zucchini using 1 tablespoon of the vegan butter.
- Sauté. Remove the zucchini and heat 1 tablespoon of vegan butter on medium heat, then add the sliced leeks and minced garlic, and toss until they become translucent.
- Stir in the rice. Add the rice and stir until it becomes crispy; it should take about 2 minutes. Pour the white wine (or ⅓ cup vegetable broth), and as soon as it dries out, start adding the vegetable broth.
- Add vegetable stock. Start adding the stock, gradually adding more when the rice has absorbed the liquid; keep stirring constantly. When the rice is “al dente,” add the raw zucchini, nutritional yeast, fresh thyme, and half of one lemon juice.
- Adjust. Add the remaining tablespoon of vegan butter, salt, and freshly ground black pepper. Remove the thyme sprigs.
- Garnish. Add vegan parmesan and optionally lightly toasted slivered almonds. Toast them briefly using a small skillet.
Notes
- Refrigeration: Seal any leftover risotto in an airtight container and refrigerate for up to 4 days. For reheating, gently warm it in a saucepan over low heat, moistening with a bit of vegetable broth to restore its creamy texture. Stir now and then until it's thoroughly warmed.
- Freezing: Divide the risotto into portions using freezer-friendly bags or containers, allowing room for expansion, and freeze for up to 3 months. When ready to enjoy, defrost it in the refrigerator overnight. Reheat as mentioned previously, adding slightly more vegetable broth to achieve the desired creaminess.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Lucas Guizo
The freshness and textures of this Risotto are incredible! Excellent recipe!
Gus
Thank you, Lucas! I am happy that you enjoyed all those textures as much as we do!