Tomato Risotto | Vegan Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth can add flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often cheaper and provides a similar texture.

Dice the red onion and set it aside.

Dice about a third of the zucchini.

Dice three sun-dried tomatoes.

Boil some water for the stock and dissolve half a stock cube in it.

Heat olive oil in a pan over medium to high heat.

Sauté the diced onion in the hot oil until translucent.

Add the arborio rice to the pan and sauté until it becomes slightly translucent.

Pour in enough stock to cover the rice and onions.

Add a scoop of butter to the pan.

Stir continuously until the rice absorbs the stock and butter.

When most of the stock is absorbed, add a little more stock and another scoop of butter.

Continue stirring to prevent burning.

When the rice is almost ready, add the diced zucchini to the pan.

After a few minutes, when the zucchini has softened, add the sun-dried tomatoes.

Continue stirring until the dish thickens and is done.

Serve in a bowl and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens