Risotto with Zucchini and Lemon Cream

Name: Risotto with Zucchini and Lemon Cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 portions
Ingredients: 2 tbsp extra virgin olive oil; 1 yellow onion; 3 cups arborio rice (or carnaroli rice); 1/2 cup white wine (optional); 6 zucchini; 4 cups vegetable broth; 3/4 tsp salt; 1 1/2 cups raw cashews; 2 lemons (zest and juice); 1 tsp nutritional yeast (can substitute with garlic powder); 1/4 tsp salt; 1/2 tsp ground black pepper; 8 leaves fresh sage (optional, to garnish)

Prep time: 30 min
Total time: 60 min
Keeps: 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
3 cups arborio rice (or carnaroli rice)
1/2 cup white wine (optional)
6 zucchini
4 cups vegetable broth
3/4 tsp salt

For the cream:

1 1/2 cups raw cashews
2 lemons (zest and juice)
1 tsp nutritional yeast (can substitute with garlic powder)
1/4 tsp salt
1/2 tsp ground black pepper

8 leaves fresh sage (optional, to garnish)

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Dice the onion and grate the zucchini.

Heat the oil in a large pot over medium heat (6/9). Add the onion and sauté for about 5 minutes, until translucent.

Add the rice and cook for 1 minute, stirring occasionally.

Pour in the wine, if using, and let it evaporate.

Add the zucchini and enough vegetable broth to cover the rice.

Simmer for about 30 minutes, stirring occasionally, especially towards the end. Add more broth or water as needed.

Meanwhile, blend the cashews, lemon juice and zest, nutritional yeast, salt and pepper until smooth. Add up to 1/2 cup of water for a creamier consistency.

Season the risotto with salt and stir in three-quarters of the cashew cream.

Serve topped with the remaining cream and the sage leaves, if using.

Nutrition per portion

Calories: 320
Carbohydrates: 38 g
Protein: 9 g
Fat: 15 g
Iron: 3.7 mg
Calcium: 51.5 mg