If you want to prepare a delicious Italian-style risotto but you're following a specific diet, our creamy courgette risotto is definitely the recipe for you.
This easy recipe is vegan, vegetarian, and gluten-free, made with grated courgettes, lemon zest, fresh herbs, and silken tofu.
Silken tofu makes this zucchini risotto super creamy without the need for cream or cheese. It provides good quality plant-based proteins and it also keeps the saturated fats low for a healthy recipe in under 400kcal.
Bursting with flavour, this delicious summer dish is perfect to serve at dinner or on a special occasion.
- Extra Virgin Olive Oil
- Garlic Clove
- Risotto Rice
- Vegetable Stock
- Silken Tofu
- Black Pepper
- Lemon Zest
- Fresh Thyme
- Fresh Parsley
- Fresh Chives
Sizzle the extra virgin olive oil with finely chopped onions and crushed garlic cloves until they're lightly golden.
Add the risotto rice and toast it for a few minutes (1).
In the meantime, bring the stock to the boil. Pour a ladle of broth in the pan with the rice and stir well. Allow each ladleful to become absorbed before adding the next and continue to do so for half of the rice cooking time (2).
Add grated courgettes and stir well.
Continue to cook the rice adding ladles of broth until it's cooked through.
Add mashed silken tofu and season with salt, pepper, lemon zest, thyme, parsley and chives (1).
Stir well until the ingredients are well incorporated and remove from the heat (2).
Garnish this creamy courgette risotto with grated lemon zest, fresh parsley, and roasted zucchini chips.
For extra flavour, add nutritional yeast flakes to the risotto before serving and you'll also get precious B vitamins like vitamin B12 which is often lacking in a vegan plant-based diet.
Make sure you use risotto rice, also called arborio rice. It's a short-grain chewy rice that is high in starch making it the perfect choice for a creamy risotto.