170–180 g risotto rice (canaroli or arborio)
4 soup ladles of vegetable broth
1 soup ladle of white wine
1 tsp. dry nutritional yeast
4-5 sprigs of thyme
1 medium onion
1 large clove of garlic
Salt, pepper, to taste
1 lemon, juice and zest
1 handful of basil leaves
- Finely dice the onions, grate or chop the garlic. Braise in a saucepan with a little olive oil.
- When the onions are glassy, add rice and let it sautée for about 5 minutes. Salt a little and then deglaze with white wine. Wait until the white wine has evaporated a little, this should happen after about 3 minutes. Now add a good ladle of broth. Simmer gently and stir again and again so that the rice does not get stuck.
- Add the broth one ladle at a time until the rice is cooked. Do not add a new ladle until the rice has completely absorbed the previous one. Try after 15 minutes. When the rice is almost ready, it should look like in the photos and still be slightly firm. Add salt and pepper to taste and stir well.
- While the rice is simmering, quarter the zucchini lengthways and cut it into fine slices. Then sautée it in a seperate pan with a little oil until the zucchinis are soft and slightly browned, see photo. Don’t forget to add salt and pepper to taste.
- After the rice has absorbed the 4 ladles of broth, it should be ready. Now take the pot off the stove, add 3 sprigs of thyme, stir well so that the aroma can be distributed. After about 2 minutes add the yeast, a good dash of lemon juice and the zest of half a lemon. Stir and season again with salt and pepper. Now add the zucchini and stir again.
- Arrange with basil and the rest of the finely chopped thyme.
Keywords: vegan risotto, vegan lunch, vegan rice dishes, lemon risotto, zuchini risotto, vegetarian risotto