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Risotto with zucchini and lemon cream

Prep time: 30 min | Total time: 60 min |

Conservation: 3 days |

Allergens: Nuts

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the risotto:

2 tbsp extra virgin olive oil
1 yellow onion (diced)
600 g arborio rice (or carnaroli rice)
100 ml white wine (optional)
6 zucchini (grated)
4 cups vegetable broth
3/4 tsp salt

For the cream:

200 g raw cashew nuts (soaked for at least 8 hours or 30 min in boiling water)
2 lemons (zest and juice)
1 tsp nutritional yeast (can substitute with garlic powder)
1/4 tsp salt
1/2 tsp ground black pepper

Procedure

Heat up the oil in a big pot and add the onion. Cook until traslucid (around 5 min).

Add the rice and occasionally stir for 1 minute.

Add the wine and let it evaporate.

Add the zucchini and cover with vegetable broth.

Cook for 30 minutes and occasionally stir, especially towards the end. Add more broth/water if needed.

While the rice is cooking, blend the cashews, lemon juice and zest, nutritional yeast, salt and pepper until smooth.Add up to 100 ml of water for a smoother texture.

Salt the rice and stir in 3/4 of the cream.

Serve the risotto with a dollop of the remaining cream on top and a few leaves of fresh sage.

Nutritional Information (per portion)

Calories: 320
Carbohydrates: 38 g
Protein: 9 g
Fat: 15 g
Iron: 3.7 mg
Calcium: 50.6 mg