Pesto Risotto With Roasted Zucchini

Serves 6
Time: 1 hour

_{Photo by VK Rees}

This vegan pesto risotto is the recipe that will make you fall in love with making risotto at home — even if you’ve never made it before.

Risotto and I have always been fairly sympatico. We have an understanding: I stir you, you get creamy. No big deal. Then reality TV got involved and suddenly risotto is the most intimidating thing you can make. Gordon Ramsay kicks garbage cans over it. Chefs cry over it on Top Chef. It will betray you, it will burn, it will refuse to cook. Sleep with one eye open.

But here’s the thing: if you add warm broth and stir it every few minutes it will get creamy. If you want it a little looser, add more broth. If you want it firmer, cook it a little longer. That’s the whole secret. 

You’re going to be fine.

This particular risotto is one of my favorites. Pesto goes in in stages, half in the middle then half at the end, which builds the flavor as the rice cooks and makes the whole pot taste like a garden. Use this pesto recipe (The Bestest Pesto), and make it while the risotto cooks. Lots of white wine, plenty of broth, and the result feels super fancy without requiring all that much from you. The roasted zucchini on top is garlicky and a little charred at the edges, which is exactly what you want against that creamy, herby base.

This risotto recipe has been on the site since 2012 and the comments are something else. People have made it for Easter dinner, for dinner parties, on a whim at midnight. At least two commenters have cried while eating it. But I can promise it’s possible to enjoy pesto risotto without crying. And since risotto is gluten-free, this is a great crowd pleaser that everyone can eat.

Zucchini is the original but this pesto risotto recipe is also the perfect base for grilled vegetables in the summer — any veggie coming off the grill goes beautifully on top. The basic premise of veggie additions: whatever vegetable you would like to add, roast, sear or grill it separately so it develops its own flavor and texture. Don’t stir it into the risotto or it’ll disappear. Pile it on top right before serving. A few ideas below!

A Veggieful Adventure Into Risotto-land: The Guide

Asparagus — this is the best springtime supper. Trim the woody ends, cut on a bias into 2-inch pieces, toss with olive oil, salt, pepper, and minced garlic. Roast at 425°F for 8 to 10 minutes. It gets a little charred at the tips and that makes it a total treat. 

Cherry Tomatoes — roast in a small rimmed pan (to catch the juices) with a little olive oil and salt at 425°F for 15 to 20 minutes until blistered and jammy. They’ll create their own little sauce right on the pan that spills over deliciously into the risotto. Add crumbled Almond Feta and fresh basil for a full caprese situation on top of your risotto.

Butternut Squash — cube it, toss with olive oil and salt, roast at 425°F for 25 to 30 minutes until caramelized and tender. This is what to do in late summer, early autumn as you cross into a new season. 

Brussels Sprouts — halve them, roast at 425°F for 20 to 25 minutes until deeply browned and crispy at the edges. Add a squeeze of lemon before serving.

Cauliflower — toss with olive oil, salt, and a pinch of red pepper flakes. Roast at 425°F for 20 to 25 minutes. Nutty, caramelized and substantial. I love roasted cauliflower anywhere, but especially here. 

Mushrooms — if you can get oyster mushrooms, I love that combo. But cremini is great! Sear thick sliced mushrooms in a hot cast iron pan with olive oil and salt until deeply browned. Don’t crowd the pan or they’ll steam instead of brown. 

Portobello Mushroom Steak — Trim bellas and scrape out the gills. Toss with olive oil, salt and pepper. Roast for 20 to 25 minutes (depending on size), flipping once. The bella should be juicy, tender and golden. Slice thinly and serve on top. 

One golden rule: keep your broth warm. Keep it in a pot on the lowest setting while you cook and you’ll be golden.

VEGAN PESTO RISOTTO FAQ

Do I have to use arborio rice? It’s strongly recommended. Arborio is a short grain rice with a high starch content — that’s what makes risotto creamy. Long grain rice won’t do the same thing. Carnaroli is another great option if you can find it, and some people swear it’s even better.

Does the wine have to be dry? Yup. Dry white wine — a pinot grigio or sauvignon blanc works great. Nothing sweet or it’ll throw off the whole balance. And yes you should drink the rest of the bottle while you stir.

Can I make this without wine? You can substitute extra broth with a splash of white wine vinegar or lemon juice for a little acidity. It won’t be quite the same but it’ll still be good.

Can I use store-bought pesto? For sure. A good quality store-bought pesto works fine here. If you want to make your own, the Bestest Pesto on PPK was basically made for this recipe.

Is this gluten free? Awwww yeah — arborio rice is naturally gluten free. Just make sure your pesto and broth are gluten free too and you’re all set.

Can I make risotto ahead of time? Risotto is best fresh, but you can make it ahead and reheat gently with a splash of warm broth to loosen it back up. It won’t be quite as creamy but it’ll still be delicious. Leftover risotto also makes incredible arancini — roll into balls, coat in breadcrumbs, and pan fry.

How do I know when it’s done? The rice should be tender but still have a little bite — al dente. The texture should be loose and creamy, not stiff or gluey. If you tilt the pan it should flow a little. When in doubt, taste it.

Can I replace the pine nuts? In this economy, absolutely. Pepitas make a delicious and inexpensive swap — toast them in a dry pan for a few minutes until they start to pop and get a little golden. Toasted walnuts also work great.

How did I end up here? You were probably searching for plant-based risotto, vegan pesto risotto, or gluten free vegan dinner. You’re in the right place.

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Pesto Risotto With Roasted Zucchini

This vegan pesto risotto is creamy, herby, and way easier than you think. Pesto added in stages, roasted zucchini on top, and a guide to swapping in any vegetable you love. Naturally gluten free.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6 servings

Ingredients

  

1x2x3x

For the risotto:

• 1 tablespoon olive oil
• 1 medium yellow onion finely chopped
• 1½ cups arborio rice
• 1 cup dry white wine
• 4 cups vegetable broth plus more if needed
• ¾ cup pesto the Bestest Pesto makes plenty
• ½ teaspoon salt or to taste
• Fresh black pepper

For the zucchini:

• 1 lb zucchini cut on a bias into chunky half moons
• 1 tablespoon olive oil
• ½ teaspoon salt
• Fresh black pepper
• 3 cloves garlic minced

Optional to top:

• Extra toasted pine nuts or pepitas
• Extra pesto for drizzling
• Fresh basil for garnish

Instructions

 

• Warm the vegetable broth in a saucepan and keep it on the lowest setting while you cook.
• Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Make the risotto:

• Preheat a heavy-bottomed 4-quart pot over medium heat. Sauté the onion in oil with a pinch of salt until translucent, 4 to 5 minutes.
• Add the rice and stir to coat with oil. Add the white wine and stir occasionally until mostly absorbed, about 4 minutes. Add a few grinds of black pepper and half the salt. Lower heat to medium-low.
• Add the broth by the cupful, stirring after each addition until mostly absorbed, about 3 to 4 minutes per cup. After 2 cupfuls, stir in half the pesto. Continue adding broth by the cupful, stirring and letting each addition absorb before adding the next.

Make the Zucchini:

• While the risotto cooks, toss the zucchini with olive oil, salt, pepper, and garlic. Roast for about 6 minutes per side until softened and lightly browned. Set aside.
• With the last addition of broth, stir in the remaining pesto. Taste for salt. Risotto is ready when the rice is tender but still has a little bite and the sauce is loose and creamy. For a firmer risotto, cook a few minutes longer.

Assemble:

• Scoop into bowls, top with zucchini, drizzle with extra pesto, and scatter toasted pine nuts or pepitas on top. Garnish with fresh basil.

Tried this recipe?Let us know how it was!