Vegan Lemon Courgette Risotto
Such a refreshing meal, very light and bursting with flavours!
Servings: 2 people
Ingredients
- 200 g risotto rice I used carnaroli
- 1 large courgette cubed about 1x1 cm pieces
- 1 medium leek sliced
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 100 ml white wine
- 1 tbsp margarine
- 750 ml vegetable stock
- 1 tsp thyme dried or fresh
- salt and pepper to tast
- pinch of Spanish saffron optional, gives a bit of a yellowish colour
- 2 tbsp olive oil
- grated vegan cheese to serve it
- 1/2 lemon juiced
Instructions
- In a large pan, heat the olive oil and add. all the onions. Saute for 4-5 minutes. In the meantime, in a frying pan, start frying the courgette, this will be about 10 minutes, until the sides are golden brown and slightly crunchy - this will be great in the texture of the risotto.Prepare the stock and wash the rice.
- Once the onions are soft but not getting brown, add the rice. Stir vigorously for a minute. Add the wine. Stir again for a minute.Add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 minutes.Once the rice is soft enough to eat stir in the courgette gently, and lastly the margarine.
- Serve immediately, sprinkle lemon juice all over before serving.
