This creamy roasted sweet corn risotto with zucchini is a healthy vegan recipe that is quick and easy to make with only a few simple ingredients! It’s gluten-free, dairy-free, soy-free and perfect for lunch or dinner, as an entrée or side dish!
If using fresh corn from the cobs, place the broth and stripped corn cobs in a pot over high heat (break the cobs in half if needed). Once the broth comes to a boil, reduce the heat to low and cook for 5 minutes. Then turn off the heat, remove the cobs and set aside to cool. Cover the broth and keep warm on the stove. (If using canned or frozen corn just heat up the broth and keep warm).
Cook the Risotto
Heat the oil in a pot or sauté pan over medium heat. Add the onion and a pinch of salt, and sauté until tender, about 5 minutes. Add the rice and sauté another 2 minutes, stirring constantly. Add the garlic and cook for another 30 seconds, continue stirring. Pour in the wine and stir until almost evaporated.
Now start adding the broth to the rice, a cup at a time. Stir often until it has nearly all been absorbed (the rice should always be sloppy, rather than dry). Then add another cup broth and so on until the mixture is creamy and the rice is cooked through but still firm "al dente", about 25 minutes.
Pan-fry Corn and Zucchini
While the risotto cooks, heat the oil over medium-high heat. Add the zucchini and a pinch of salt and sauté for 2 minutes until slightly tender. Cut the kernels off the pre-cooked corn cobs. Add to the zucchini and sauté until browned, stirring occasionally, about 5 minutes. (Add additional minced garlic or onions and seasonings if you like).
Once your risotto is creamy and al dente, stir in the vegan parmesan cheese, roasted zucchini, and corn. Season to taste with salt and pepper as needed. Garnish with sliced scallions and fresh basil or other herbs you like. Serve warm and enjoy!
If you run out of stock before the risotto is done, warm a little water to use for your final addition.
To speed up the prep time you can use pre-cooked corn cobs or use 2 cups (350g) canned corn (drained) or frozen corn (thawed). Make sure to dry it before pan-frying.
Please read my blogpost for additional information about this recipe.
Nutrition is calculated automatically and should be used as estimate.