Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 3 1/4 cups vegetable stock
- 1tablespoons olive oil
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 1 zucchini, finely chopped
- 1 cloves garlic, finely chopped
- 200grams risotto rice
- 2tablespoons nutritional yeast
- 1 lemon, zested and juiced
Nutrition per serving
1180kJ / 280Cal
1180 Kilojoules or 280 Calories
14% of daily energy intake*
Protein
9.0grams
Fat
5.5grams
Carbs
48.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A beautiful and simple vegan risotto dish filled with fennel and zucchini.
Method
Step 1 of 3
Keep the vegetable stock in a pan over a very low heat to keep warm. In a separate pan, Heat the olive oil in a large, deep frying pan, add the onion, fennel and zucchini, and fry for 10 minutes until softened. Add garlic and cook for another two minutes.
Step 2 of 3
Add the rice and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed before adding another ladle. Repeat until the rice is cooked but still has a little bite.
Step 3 of 3
Remove from heat. Stir in the nutritional yeast, lemon zest and juice. You may adjust the seasoning to your taste or top it with chopped parsley before serving.
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