Vegan tomato risotto with mushrooms and zucchini


This is one of our vegan go-to meals, as it’s healthy and pretty easy to make. All you really need to do is constantly stir until it’s done. Super easy and just really delicious.


Ingredients (makes 4 portions)

  • 5 tbsp olive oil
  • 3 large-ish tomatoes
  • 250g risotto rice
  • 500ml tomato juice
  • 250ml vegetable broth (You can either make it fresh or just use a cube, both works just fine.)
  • one small onion
  • some more olive oil
  • 250g mushrooms
  • one large zucchini
  • Salt, pepper, oregano, basil and rosemary


Chop the onion and dice the mushrooms. Cut the zucchini into slices. Prepare your vegetable broth and have your tomato juice at hand as well.

Add the the olive oil to a large pot and once hot, sauté the onions until translucent. Once that has happened, add in the risotto rice and cook for about a minute while constantly stirring. Gradually add in the broth and keep stirring. Once the broth is absorbed, add some more. Do the same with the tomato juice. This takes about 20 minutes to half an hour. Season with salt, pepper, oregano, basil and rosemary.

In another skillet, heat some more olive oil and cook the zucchini and the mushrooms. Season with salt and pepper as well. Once done, add the zucchini and mushrooms to your risotto.


The most important thing about this recipe is really just to keep stirring all the time. Everything else is super simple. Hope you enjoy this easy vegan dish and do tell me if you’ve tried it out!

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