Easy Vegan Risotto
This easy Vegan risotto makes a delicious healthy dinner for the whole family to enjoy. With zucchini, tomatoes, & fresh basil it is full of Mediterranean style flavours.
First prepare your ingredients.....
Dice the onion and garlic.
Slice the zucchini in semi-circles, slice the tomatoes in half lengthwise.
Stack the basil leaves and slice them into thin ribbons.
Add oil to coat pan. Add the diced onions and minced garlic. Cook for 1 – 2 minutes.
Add the arborio rice. Cook for 1 minute, stirring frequently.
Immediately add the white wine and stir to lift any rice grains stuck to the pot. Cook for 1-2 minutes.
Add oregano, salt, and pepper to your risotto pan and 415ml/1 ¾ cup of warmed stock/broth.
Reduce the heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly. –
Turn the heat to low. Stir in the remaining 65ml/1/2 cup of broth. Cook Vegan risotto for an additional 2-3 min.
Set the Vegan risotto aside.
Heat oil in pan. Add the zucchini. Cook for 60-90 seconds before flipping them and cooking 30-60 seconds
Cook the tomatoes for 30-60 seconds. Until starting to soften on the edges. Remove from the pan.
Stir zucchini, tomatoes, and the basil gently into the Vegan risotto. Serve immediately.
For nutritional info and printable recipe go to lovefoodnourish.com