VEGAN | GLUTEN FREE | serves 4
ingredients
- 2tbls olive oil
- 1tsp grated garlic
- 75g chopped onion ( 1 small onion)
- 200g grated zucchini
- 220g risotto rice
- 100g plant-based butter
- 125ml white wine
- 750ml hot vegetable stock
- 150g cooked peas
- 50g baby spinach
- 6-8 basil leaves
- 2 tbls nutritional yeast
- 1 tsp salt
- 125ml water
- 1 tbls black tahini
- 1 tbls lemon juice
- 2 tsp lemon zest
method
Preheat oven to 180oC.
Heat the oil in a shallow, oven proof casserole dish.
Fry the garlic, onion and zucchini for 8-10 minutes over a moderate heat. Add the rice and toast, stirring for 3 minutes.
Add the plant-based butter and once melted pour in the white wine. Allow the wine to reduce by half before adding in hot vegetable stock. Stir well, cover and place in the oven for 20-25 minutes. Stir halfway thru cooking.
Whilst the risotto is baking, blend the peas, spinach, basil, nutritional yeast and water. Do not over process, it should be a course sauce. Combine the tahini with the lemon juice and zest. You may need to add a little water to thin it down.
When the risotto is cooked, remove from the oven and gently stir through the pea sauce. Return to the oven for 5 minutes.
Serve drizzled with tahini, lemon, cheez sprinkles and black pepper.
