The recipe Gluten-Free and Vegan Risotto could satisfy your Mediterranean craving in approximately 40 minutes. One serving contains 572 calories, 12g of protein, and 9g of fat. This recipe serves 4. It works well as a side dish. Head to the store and pick up sun-dried tomatoes, olive oil, nutritional yeast, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.
Instructions
1
Prep a large pan over med-high heat with oil and margarine. Sauté both onion and garlic until soft and translucent.
Ingredients you will need
Margarine
Garlic
Onion
Cooking Oil
Equipment you will use
Frying Pan
2
Add rice and stir constantly until the rice begins to cook. Season with a pinch of salt and pepper, slowly adding 1/2 cup of broth.Continue stirring while the liquid reduces.
Ingredients you will need
Salt And Pepper
Broth
Rice
3
Add the wine and repeat. Continue to add about 1/2 – 1 cup of liquid at a time, stirring, and letting the liquid reduce each time. When you only have a cup or so of broth left, add the zucchini.Continue to add the remaining liquid and stir until it is absorbed and the rice is cooked through.
Ingredients you will need
Zucchini
Broth
Rice
Wine
4
Remove from heat and stir in nutritional yeast, margarine, sun dried tomatoes, and basil.
Ingredients you will need
Sun Dried Tomatoes
Nutritional Yeast
Margarine
Basil
5
Let it rest for a couple of minutes before serving.