Zucchini and mint risotto


Savour the essence of summer with a tempting plan-based zucchini and mint creamy risotto. This delectable dish combines the creamy goodness of zucchini with the invigorating touch of mint, offering a burst of summer flavors in each delightful spoonful. Simple to prepare and irresistibly delicious, this risotto is the perfect way to relish the season’s abundance and elevate your summer dining experience.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4



🌱2 zucchinis

🌱4 sprin onion stalks

🌱150 g arborio rice

🌱800 ml water

🌱2 cloves of garlic

🌱2 Tbsp cashew cream

🌱2 Tbsp nutritional yeast

🌱Fresh mint

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  • Begin by scooping out the pulp from the zucchinis.
  • Next, cut the zucchini shells into small cubes.
  • Finely chop three spring onion stalks.
  • In a pan, heat a small amount of olive oil and cook the zucchini cubes and spring onion.
  • Season with salt and pepper, allowing the vegetables to cook for 4-5 minutes.
  • Add 20 ml of water and three to four mint leaves to the pan.
  • Transfer the cooked vegetables from the pan to a blender.
  • Blend the mixture until it forms a creamy paste.
  • In the same pan, add some olive oil, one spring onion stalk, and two cloves of garlic.
  • Add the Arborio rice to the pan, mixing it with the vegetables and allowing the flavours to blend for 2-3 minutes.
  • Season the mixture with salt and pepper to your taste.
  • Gradually add water to the pan, cooking the rice until it becomes creamy and perfectly cooked.
  • Finally, pour the zucchini paste over the rice.
  • Stir in cashew cream and nutritional yeast as substitute for Parmesan cheese.
  • For an extra burst of flavour, garnish with freshly chopped mint.


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