Penne Risotto



Penne risotto recipe with few ingredients!

Today I want to share with you another delicious and neat recipe with just a few ingredients, only in case you are in my same boat as I am, finding it hard to do the groceries! Let’s try this Penne risotto recipe!

One of the things I like the most about this recipe is how simple it is to prepare it and how amazingly savory it turns out. The bitter sour but slightly sweet taste of the Saffron pairs perfectly well with the zucchino. And the roasted red bell pepper gives an exceptional smoked flavor to the dish. 

As you will see, I recommend adding the saffron later in the cooking. This is a trick for every time you use this delicate piece as saffron is activated by the heat. And not much is needed, a little saffron goes a long way, so try not to add more than necessary. It’s good for your cooking and for your pocket!

Once again, I would like to recall that if you feel during these tough times that you need to talk to someone to cope with this crisis, do not hesitate to contact me, via email, or DM at IG. In this community, we are always here to have each other’s back when you need it. 

Also, if there is anything that you would like to see or read about to ease these days, I would be delighted to hear all about it! 

Take care & stay safe,

Love this recipe? Try also this one!



Penne Risotto

Vegan pasta recipe
Prep Time: 15 minutes
Cook Time: 34 minutes
Main Course
Calories 454
Cost $10


  • 4 cups vegetable stock
  • 2 tbsp extra-virgin olive oil
  • 1 onion thinly sliced
  • 1 zucchini thinly sliced
  • 12 oz penne red lentil based
  • 1 envelope saffron powder
  • 1/2 cup vegan parmesan freshly grated


  • Bring the stock to boil.
  • Heat a pot over medium heat, and when heated, add 1 tablespoon of EVOO, the onion, and a pinch of salt. Lower the temperature and cook occasionally stirring for around 5 minutes.
  • Add the penne and continue to stir until it’s shiny and coated with the sautéed onion. Then add the stock and stir until it has been absorbed.
  • Continue adding stock a ladleful at a time and keep stirring, as if making risotto.
  • When the pasta is almost done, add the zucchini and the red bell pepper.
  • Stir the saffron into the last ladleful of stock and added to the pot. Mix thoroughly until the pot turns slightly yellow.
  • When almost no stock is left from the last ladleful, remove the pot from the heat, prickle the Parmesan, mix well and let it sit for a couple of minutes before serving hot.


Calories: 454kcalCarbohydrates: 74gProtein: 13gFat: 11gSaturated Fat: 2gSodium: 1091mgPotassium: 362mgFiber: 4gSugar: 7gVitamin A: 600IUVitamin C: 11mgCalcium: 42mgIron: 2mg
Tried this recipe? Share it with us!Mention @sanzas_kitchen or tag #eatwithsanza!

Share this article

Share on pinterest
Share on facebook
Share on twitter
Share on linkedin
Share on email