Mushroom-Zucchini Risotto

I totally re-discovered Risotto lately! It’s so easy to make, cheap and just absolutely delicious. This one here is with mushrooms and zucchini, but I like to switch it up and add whatever vegetable I feel like.



For 2 portions

  • 1 cup arborio rice
  • 2-3 baby zucchini
  • 200g mushrooms
  • 1 garlic clove
  • 1 small red onion
  • 6 tsp vegetable broth
  • 1/4 cup nutritional yeast
  • 1 tsp Italian herbs
  • some olive oil
  • 200ml white wine or lemon juice (optional)
  • salt and pepper to taste




(around 1 hour total time)

First you should take 6 cups of water and heat it up with the 6 teaspoons of vegetable broth. It is important to always keep the broth hot, so that the rice will constantly cook on a certain temperature.

Heat some olive oil in a pot and start by cutting the red onion. When the oil is hot put in the red onion and braise until they are translucent. Peel and press the garlic in halfway. Next, peel the mushrooms (don’t wash them or they will soak too much water in). Cut them afterwards, as well as the zucchini and add everything to the pot. Fry until a bit brown, around 3-4 minutes. Add in nutritional yeast, salt, pepper and the Italian herbs

Add in the rice and fry around one minute. Then slowly add in some broth, enough that it covers everything. Stir from time to time while you let the rice soak in all the liquid. As soon as there’s no more broth, add some more until you emptied the 6 cups of broth. If you want to, you can add some white wine or lemon juice with the last cup. When everything evaporated, let the risotto sit for around 5 minutes, drizzle some more olive oil over it, mix and serve!



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