Zucchini risotto vegan
Creamy, vegan and so delicious is the zucchini risotto. You can serve it as a main dish for lunch or dinner. With this recipe it is very easy to make with few common ingredients.
Servings 6
Equipment
- deep coated frying pan
Ingredients
- 500 g zucchini
- 400 g risotto rice**
- 1 onion
- 3 cloves of garlic
- approx. 800 ml vegetable broth warm
- 300 ml white wine** vegan
- salt
- pepper
- olive oil for frying
to serve
- yeast flakes**
- basil fresh
Instructions
- Peel onion and garlic and chop them finely.
- Cut zucchini into thin slices or half slices.
- Put some olive oil in a large, deep, coated frying pan and fry the onion and garlic until translucent.
- Add risotto rice and zucchini and stir-fry for about 3 minutes.
- Deglaze the zucchini and rice mixture with white wine and cook, stirring, until the wine is almost evaporated, about 2 minutes.
- Add warm vegetable broth, stir, bring to a boil and simmer, stirring, until rice is cooked through, about 20 minutes.
- When the vegetable broth has almost completely evaporated but the rice is not yet cooked, keep adding vegetable broth in batches.
- Just before the risotto is done, season it with salt and pepper.
- Before serving, divide the zucchini risotto among plates and sprinkle with yeast flakes and fresh basil.
Notes
- You can refine the vegan zucchini risotto with any herbs and spices.
- The amount of garlic can be adjusted to taste.
- Note the detailed tips and tricks for making the zucchini risotto vegan above in the post.