How To Make Vegan Courgette Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 courgettes, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine (optional)
- 1/4 cup nutritional yeast
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
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In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
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Add the diced courgettes to the pan and cook for 5 minutes, or until they start to soften.
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Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
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Optional step: Add the white wine to the pan and cook until it evaporates.
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Slowly pour in the vegetable broth, about 1/2 cup at a time, stirring frequently. Wait for the broth to be absorbed before adding more.
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Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes.
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Stir in the nutritional yeast and season with salt and pepper to taste.
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Remove from heat and let the risotto sit for a couple of minutes before serving.
Nutrition
- Calories : 275kcal
- Total Fat : 4g
- Saturated Fat : 0.6g
- Sodium : 862mg
- Total Carbohydrates : 49g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 6g
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