My (Easy!) Vegan Riceless Gluten Free Risotto

You’ll probably think i’m crazy but I not a great fan of rice. Here! I said it! The first time I actually CHOSE to eat rice was when I traveled to India. I was a backpacker, traveled by myself, and had so little fear in me (oppose to nowadays I guess). I was all about learning, exploring, and tasting delicious new food I never ate before!

How little I knew about street food and what it can do to your stomach.
Right there, when I wanted to try everything on the menu, trying to understand the local dishes names (while keeping eyes and ears on my surroundings, Y’all! It’s not easy to make new friends when you are the newbie), I decided to try excellent vegetables curry that comes with….. wait for it. RICE. Oh my. I wasn’t a cooker before I decided to take a year off and start my journey to a peaceful mind I was wishing for myself. Actually, I simply ate whatever my mom cooks or served at the army that day. Soon after my first curry dish, I realized that I have no other choice than to eat rice with everything. So I did. Since then, I have more respect for rice, but still, this is NOT my go-to.

I decided to create my own risotto recipe that doesn’t include even a single grain of rice. It’s super healthy;

  • Oat is packed with iron (which is very important for me as a veggienist)
  • Half a cup of oat contains 34% of magnesium that keeps my muscles from cramping after along workouts
  • It keeps you full for longer hours since it combines fibers and carbs.
  • The whole oat is high in antioxidants and has anti-inflammatory effects
  • Oat can support control diabetes (hear that, dad?) thanks to the fiber that promote fullness and mellow the body’s insulin response.

    Having said that, don’t think you can eat the brown sugar oatmeal that has TONS of sugar in it and stay healthy, K? Remember to read the product’s label and understand it before you buy it.

Now if your are looking for a quick, under ten minutes recipe, you are in the right place! As a clean eating, gluten free vegetarian person, I find it very hard to find recipes that fit my lifestyle and diet. You should double the portion if you are sharing your dish, the amount is per single serving.

Ingredients for single serving:
1/2 cup of organic whole grain rolled oat – I prefer gluten-free certified
1/2 cup of water or less if preferred your oat risotto dryer
1/2 zucchini squash grated
4 cherry tomatoes
1/2 tsp salt
1 tbsp nutritional yeast
pinch of turmeric

Now to the fun part!

Using a saucepan, heat water, and spices, without the yeast. Add in your grated zucchini and let it cooked for 2 minutes, occasionally stir it.
Add the oat & nutritional yeast in and stir until it blends and changes it’s color to a beautiful yellow (thanks to the turmeric). Let is rest for about 4 minutes. Add in tomatoes and cover the pan with a lid for 3 more minutes. Turn off your stove and let it sit for about 3 more minutes.


  • You can stir in mozzarella or any other preferred cheese in for creamier texture if desired (I personally love it with babybell light).
  • You can add thyme or a pinch of cayenne peppers if you like the heat.
  • Add spinach or Kyle: If you add Kyle in, make sure you stir fry it a bit or boil it till it’s tender but not too mushy.
  • For additional plant-based protein you can add mushrooms or peas.
  • The recipe is for a medium – large single serving. If you wish to make a smaller portion I would go with 1/3 cup of oat.

Let me know if you liked it!
~ R

2 thoughts on “My (Easy!) Vegan Riceless Gluten Free Risotto

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