Carrot and Zucchini Risotto (Vegan)

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
  • In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
  • Heat oil in a very large skillet (12 inch diameter at least).
  • Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
  • Add the Arborio rice and stir for a few minutes.
  • Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
  • Add pepper to taste.
  • Stir the risotto until most of the liquid is absorbed.
  • Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
  • Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
  • Serve with Parmesan cheese if desired.
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