Gluten Free Zucchini Risotto with Roasted Tomatoes
This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious.
THE RECIPE
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.
- To make the risotto: While the squash is baking, heat the olive oil in a large saucepan over medium heat. Add the rice to the pan and toast the grains for 5 minutes, or until they become translucent. Add the onion and sauté for 2 minutes, then add the garlic and cook for another 2 minutes. Reduce the heat to medium-low and deglaze with the white cooking wine. Add the vegetable broth to the rice mixture, ½ cup at a time, each time waiting until the broth has been completely absorbed before adding more, and stirring occasionally to prevent burning.
- Once all of the broth has been used, which usually takes 15 to 20 minutes, add the nondairy milk, shredded zucchini, nutritional yeast, basil, and oregano to the rice, and stir until combined. Simmer, covered, until the rice is fully cooked, just a few minutes longer, then season with the salt, and pepper.
- To assemble: Divide the risotto among 4 bowls, along with the tomato halves, and zucchini pieces, then top each one with 2 basil leaves and 1 tablespoons toasted pine nuts. Serve immediately.
Source: veganyackattack.com
