Lemony Winter Risotto

Step 1

Make the stock. Start by cutting the rough piece of your veggies and throw them into a pot of boiling water; make sure you have some onion in. If you are in a rush, you can always use a preservative-free vegetables’ stock cube.

Step 2

Chop yoiur veggies. Slice the leeks, chop one zucchni into slices, and the othe into quarters and halves.

Step 3

Grill one zucchini. Grill one the zuccinis, the sliced one, using 1 tablespoon of teh vegan butter.

Step 4

Sauté. Heat the 1 tablespoon of vegan butter on medium heat then add the sliced leeks and minced garlic, toss until they become transluscent.

Step 5

Stir in the rice. Add the rice and stir until it also becomes translucent; it should take about 2 minutes. Pour the white wine (or ⅓ cup vegetable broth) and as soon as it dried out, start adding the vegetable broth.

Step 6

Add vegetable stock. Start adding the stock, gradually adding more when the rice has absorbed the liquid; keep stirring constantly. When the rice is “al dente,” add the raw zucchini, nutritional yeast, fresh thyme, and half of one lemon juice.

Step 7

Adjust. Add the remaining tablespoon of vegan butter, salt, and freshly ground black pepper. Remove the thyme sprigs.

Step 8

Garnish. Add vegan parmesan and optionally lighly toasted slivered almonds.