This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious.
Ingredients:
For the topping:- 1 pound roma tomatoes cut in 1/2 or 1/3 if they are large
- 1/2 pound zucchini sliced into medallions
- cooking oil spray
- Pinch of salt and pepper
For the risotto:
- 1 tablespoon olive oil
- 1 cup Arborio rice
- 1 cup diced white onion
- 2 cloves garlic minced
- 1/4 cup white cooking wine optional
- 2½ cups warm vegetable broth
- 1½ cups unsweetened nondairy milk
- 1½ cups grated zucchini
- 2 tablespoon nutritional yeast
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
For the garnish:
- 1/4 cup toasted pine nuts
- 8 fresh basil leaves
Instructions:
- To make roasted topping: Preheat the oven to 375°F, and line a baking sheet with parchment paper or silicone mat.
- Place tomatoes and zucchini onto the baking sheet, and spray with a light coat of cooking oil. Sprinkle the salt and pepper over the slices and roast in the oven for 25-30 minutes, flipping the squash halfway through.
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