Looking for winter risotto ideas? This lemony winter risotto recipe is the first thing that comes to my mind when I think about comfort food. It is perfect for chilly nights. The addition of zucchini and squash makes it a healthy and hearty meal.
Many people fear it due to its misperceived complexity; the reason we chose to kick-start this blog demystifying while you can pamper yourself any given night.
This lemony, creamy risotto, made with zucchini, is one of our favorite Italian recipes. It is as close to our heart to our Lemony Spaghetti and Lemon Asparagus Pasta, dishes that always leave our guests asking for more, as they don't expect lemons to perform so well in savory dishes.
We love the unexpected and always welcomed tanginess that lemon brings to dishes like Thai Yellow curries, where the spice needs some counteraction and citrus performs splendidly.
Check our dairy-free risottos including Sun-dried Tomatoes Risotto recipe, traditional risotto alla Milanese, or our Mushrooms risotto, for another great and easy-to-make version of this Italian favorite!
The good thing was that this time provided the perfect setting for cooking and a lot!
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🧾 Ingredients
This winter squash risotto is very easy to make and you can vary the ingredients depending on the herbs you have available.
- Carnaroli rice or Arborio rice
- Zucchini
- Leeks
- Fresh garlic
- White wine dry
- Nutritional yeast
- Vegan butter (or extra virgin olive oil)
- Fresh thyme (or fresh sage)
- Vegetable stock
- Lemon juice and zest
Optional:
- Add Homemade Vegan Parmesan cheese (main in less than 5 minutes).
- Toasted slivered almonds
🔪 Instructions
To make this winter squash risotto carefully but easily follow these steps and you will have a meal in less than 30 minutes. Risotto is not time-consuming like most people think!
Make the vegetable stock
Start by cutting the rough piece of your veggies and throwing them into a medium-high heat medium saucepan with 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.
Cut your veggies
Slice the leeks and cut the zucchinis in different sizes. We love to have different textures in our risottos, so I usually sliced on zucchini, and make halves and quarters with the second one.
Grill half the zucchinis
In a skillet, the same you will use to make the risotto, add some vegan butter or olive oil, and grill one zucchini, the sliced one, on medium heat; stirring occasionally.
We will leave the quarters and halved to be cooked directly in the risotto.
Top tip: this step is key if you which to have some zucchinis look grilled and rich in color, vs the one that will look steamed or boiled.
Sauté
Heat the oil on medium heat until you can see smoke coming out, then throw garlic and the chopped leeks until they become translucent.
Add rice, stirring constantly, until it also becomes translucent; it should take about 2 minutes.
Add wine
And this is where the magic begins: pour the wine and enjoy the smell of the rice grains walls being broken by the alcohol and opening themselves up to absorb slowly and gracefully every single drop of the veggies’ stock that you prepared before.
Then stir and reduce heat.
Stir zucchini and lemon
Stir in the raw chopped zucchini, followed by the lemon juice, and nutritional yeast.
Cook
Start adding the stock, little by little, cook stirring, adding more when the rice has absorbed the liquid.
Add thyme sprigs and keep adding vegetable broth as needed.
When the rice is cooked “al dente,” add the grilled zucchini, fresh lemon zest, freshly ground black pepper, and salt.
Serve
To serve, add one tablespoon of vegan butter and optionally some slightly toasted slivered almonds to make it even more delicious.
Remember to carefully remove the thyme sprigs.
Enjoy!
🍚 Is white rice good or bad for you?
Though white rice is more processed, it’s not necessarily bad.
Most white rice is enriched with vitamins like folate to improve its nutritional value. Additionally, its low fiber content may help with digestive issues.
Brown rice is a healthier option for most people, but it’s OK to enjoy white rice from time to time.
So a risotto once a week is OK. However, if you have diabetes or are overweight, you should limit your consumption.
So… risotto. Very easy, there are only a couple of things that you have to learn about making a risotto, which will make you master it: close attention to the first steps and presence.
Feeling like having comfort food? Check these additional recipes:
- Saffron Risotto (Risotto alla Milanese)
- Vegan Mushroom Risotto
- Vegan Butternut Squash Risotto
- Thai Fresh Vegan Red Curry
- Quick Crispy Falafels
If you love zucchini dishes, give this Lebanese-style stuffed zucchini a try; you will love them. We also use them to make vegan ceviche and yellow Thai curry, they are perfect because they can absorb tons of flavor.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Lemony Winter Risotto (Zucchini 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 finely sliced leeks about 8 oz, or one small onion
- 1 cup carnaroli rice or Arborio rice, 7 oz or 200 grams
- 5 vegetable broth
- 5 tablespoons nutritional yeast
- 3 tablespoons vegan butter or olive oil. Divided store-bough or homemade vegan recipe.
- 3 sprigs thyme fresh, or sage, dill, rosemary
Optional:
- ⅓ cup white wine dry, optional
- 1 cup homemade vegan parmesan cheese for the cheese cracker (ignore if vegan)
- 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.1 cup finely sliced leeks, 2 zucchini
- Chop yoiur veggies. Slice the leeks, chop one zucchni into slices, and the othe into quarters and halves.
- Grill one zucchini. Grill one the zuccinis, the sliced one, using 1 tablespoon of teh vegan butter.
- Sauté. Heat the 1 tablespoon of vegan butter on medium heat then add the sliced leeks and minced garlic, toss until they become transluscent.1 cup finely sliced leeks, 3 tablespoons vegan butter
- Stir in the rice. Add the rice and stir until it also becomes translucent; it should take about 2 minutes. Pour the white wine (or ⅓ cup vegetable broth) and as soon as it dried out, start adding the vegetable broth.1 cup carnaroli rice, ⅓ cup white wine
- Add vegetable stock. Start adding the stock, little by little, adding more when the rice has absorbed the liquid. When the rice is “al dente,” add the raw zucchini, nutritional yeast, fresh thyme, and half of one lemon's juice.5 tablespoons nutritional yeast, 2 zucchini, 3 sprigs thyme, 1 lemon
- Adjust. Add the remaining tablespoon of vegan butter, salt and freshly ground black pepper. Remove the thyme sprigs.
- Garnish. Add vegan parmesan and optionally lighly toasted slivered almonds.1 cup homemade vegan parmesan cheese, ¼ cup almonds
Notes
Nutrition Facts
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
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.
Want to know more about Rice? Check this link
Taly says
qué pinta que tiene este plato! me tentaron a probar hacer esta receta!!
Gus says
Especial para este invierno Argentino!
Gus says
nosotros somos fanáticos de los risottos. Y este es un favorito... super fresco!
veenaazmanov says
Definitely cant skip not trying this recipe. My family to surely love this Risotto.
Toni says
This was so good! Every one at my house loved it!
Gus says
Thanks so much for your review Toni, I'm so glad to hear you and the whole family enjoyed it!
Jess says
Oooohhhh I love that I can enjoy my favorite lemon flavor in a savory way and not just the typical sweet way I usually use lemon for.
Dannii says
Risotto is total comfort food and this lemon version looks so light and fresh.
Vicky says
What a perfect dish for a chilly night! This risotto just warms you up as it fills your belly. The lemon flavor really takes this over the top!
Gus says
Thank you for taking the time to write this review, Vicky. I'm glad you enjoyed our risotto! We look forward to hearing from you again soon.
Kechi says
This risotto sounds so comforting and perfect for the cold season! Will love to give it a try; we enjoy risotto here! Am saving to make later!
Gus says
thank you, Kechi! Please let us know how it goes! I am sure you will love it!
Katie says
I can't get enough of this recipe! Definitely a new staple!
Gus says
That's cool, Katie! It is also a staple at home!
Jessica says
I love how filling and satisfying this healthy dish is!
Saif says
When it comes to combination of lemon and risotto, that's perfection. Definitely going to make one.
Michelle says
Absolutely deliciouuus! I wish I had more meals in a day so I could cook through ALL of your recipes!
Gus says
Oh! Thank you, Michelle! That's a beautiful thing to say! You made me smile!
Beth says
What a delicious way to serve risotto. Will definitely make this again!
Gus says
Thanks you Beth!
Tara says
Such a fantastic seasonal risotto! So so comforting and I love all those flavors. Yum!
Shilpa says
This lemon risotto was so good and we loved it.
Gus says
I am glad Shilpa, thanks for your review!
Ana says
Wow! Another perfect risotto recipe. I loved the zucchini and wonderful lemon flavors. This is so quick to make and a delicious dinner.
Gus says
Thank you, Ana! It makes me happy that you are enjoying our risottos! We love risotto!
nancy says
this wintery risotto is cozy but bright! Love the lemony flavour.
Gus says
Very nice, I am glad you liked it Nancy!
Lucas Guizo says
The freshness and textures of this Risotto are incredible! Excellent recipe!
Gus says
Thank you, Lucas! I am happy that you enjoyed all those textures as much as we do!