Risotto

🛒 Ingredients

• 1 cup (about 200 grams) arborio rice
• 4-5 cups vegetable stock (keep warm in a small saucepan next to the stove)
• 1 onion, finely chopped
• 3 cloves of garlic, finely chopped
• Olive oil 2 tablespoons
• Lemon, zest for a fresh aroma and 1 tablespoon of juice
• 2 handfuls of fresh spinach, about 100 grams
• 1/2 zucchini, cut into small pieces
• Fresh basil leaves, 1 small handful
• Nutritional yeast; 3 tablespoons (as a substitute for cheese for a natural savory flavor)
• Salt and ground black pepper to taste

👩‍🍳 Instructions

1. 1

   Sauté the aromatics; heat the olive oil in a large nonstick skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes, until softened and translucent. Add the chopped garlic and sauté for another minute, until fragrant.

2. 2

   Toast the arborio rice; add the arborio rice to the pan and stir constantly for 2-3 minutes, until the grains are slightly translucent around the edges. This step is important so that the rice can absorb the broth perfectly without breaking up.

3. 3

   Gradually add the stock; scoop 1 ladleful into the pan containing the rice. Continue stirring gently until the stock is almost completely absorbed by the rice. Once reduced, add another ladle of stock. Repeat this process for 15 minutes, until the rice is tender but still has a slightly chewy bite.

4. 4

   Mix the green pureeWhen the rice is almost cooked, reduce the heat. Pour the previously blended green puree into the pan. Stir well until the Risotto turns a beautiful bright green color.

5. 5

   Final touches: add nutritional yeast, lemon zest, lemon juice, salt and black pepper. Stir well for 1-2 minutes until the texture is very thick, smooth, and combined. Turn off the heat.

6. 6

   Serve: Transfer the warm Risotto to a serving plate (bowl) and garnish with a little extra grated lemon zest or fresh coriander leaves on top. Enjoy while warm.