Gluten Free Zucchini Risotto with Roasted Tomatoes

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious.


For the topping:

  • 1 pound roma tomatoes cut in 1/2 or 1/3 if they are large
  • 1/2 pound zucchini sliced into medallions
  • cooking oil spray
  • Pinch of salt and pepper

For the risotto:

  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 1 cup diced white onion
  • 2 cloves garlic minced
  • 1/4 cup white cooking wine optional
  • 2½ cups warm vegetable broth
  • 1½ cups unsweetened nondairy milk
  • 1½ cups grated zucchini
  • 2 tablespoon nutritional yeast
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper

For the garnish:

  • 1/4 cup toasted pine nuts
  • 8 fresh basil leaves


  1. To make roasted topping: Preheat the oven to 375°F, and line a baking sheet with parchment paper or silicone mat.
  2. Place tomatoes and zucchini onto the baking sheet, and spray with a light coat of cooking oil. Sprinkle the salt and pepper over the slices and roast in the oven for 25-30 minutes, flipping the squash halfway through.
  3. Get full recipe==>>

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