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.

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First prepare your ingredients.....

Grab Recipe!

Step 1:

Dice the onion and garlic.

Step 2:

Slice the zucchini in semi-circles, slice the tomatoes in half lengthwise.

Step 3:

Stack the basil leaves and slice them into thin ribbons.

Step 4:

Add oil to coat pan. Add the diced onions and minced garlic. Cook for 1 – 2 minutes.

Step 5:

Add the arborio rice. Cook for 1 minute, stirring frequently.

Step 6:

Immediately add the white wine and stir to lift any rice grains stuck to the pot. Cook for 1-2 minutes.

Step 7:

Add oregano, salt, and pepper to your risotto pan and 415ml/1 ¾ cup of warmed stock/broth.

Step 8:

Reduce the heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly. –

Step 9:

Turn the heat to low. Stir in the remaining 65ml/1/2 cup of broth. Cook Vegan risotto for an additional 2-3 min.

Step 10:

Set the Vegan risotto aside.

Step 11:

Heat oil in pan. Add the zucchini. Cook for 60-90 seconds before flipping them and cooking 30-60 seconds

Step 12:

Cook the tomatoes for 30-60 seconds. Until starting to soften on the edges. Remove from the pan.

Step 13:

Stir zucchini, tomatoes, and the basil gently into the Vegan risotto. Serve immediately.

For nutritional info and printable recipe go to lovefoodnourish.com

GRAB RECIPE!