Ingredients
Method
Heat the Oil:
- In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until softened and translucent.
Cook the Garlic and Zucchini:
- Stir in the minced garlic and cook for another minute until fragrant. Add the grated zucchini and cook for 3-4 minutes, allowing it to soften and release its juices.
Toast the Rice:
- Add the Arborio rice to the skillet. Stir frequently for 1-2 minutes to lightly toast the rice, enhancing its flavor and texture.
Deglaze with Wine (Optional):
- If using, pour in the dry white wine and stir until most of the liquid has evaporated.
Add the Broth Gradually:
- Begin adding the warmed vegetable broth one ladleful at a time. Stir constantly, allowing the rice to absorb the liquid before adding more. Continue this process for 20-25 minutes, until the rice is tender and creamy.
Finish with Nutritional Yeast and Cream:
- Stir in the nutritional yeast, plant-based cream, salt, and pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.
Garnish and Serve:
- Remove the risotto from the heat and serve immediately. Garnish with fresh parsley or basil for a vibrant, flavorful finish.
Notes
- Choosing the Right Zucchini: Use medium-sized zucchini for the best flavor and texture. Avoid overly large zucchini, as they can be watery and less flavorful.
- Broth Temperature: Warm broth ensures the rice cooks evenly and absorbs liquid properly.
- Wine Substitute: If you prefer not to use wine, replace it with an equal amount of vegetable broth.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to restore its creamy consistency.