Make the stock. Start by cutting the rough piece of your veggies and throw them into a pot of boiling water; make sure you have some onion in. If you are in a rush, you can always use a preservative-free vegetables’ stock cube.
Chop your veggies. Slice the leeks, chop one zucchini into slices, and the other one into quarters and halves.
Stir-fry one zucchini. Grill the sliced zucchini using 1 tablespoon of the vegan butter.
Sauté. Remove the zucchini and heat 1 tablespoon of vegan butter on medium heat, then add the sliced leeks and minced garlic, and toss until they become translucent.
Stir in the rice. Add the rice and stir until it becomes crispy; it should take about 2 minutes. Pour the white wine (or ⅓ cup vegetable broth), and as soon as it dries out, start adding the vegetable broth.
Add vegetable stock. Start adding the stock, gradually adding more when the rice has absorbed the liquid; keep stirring constantly. When the rice is “al dente,” add the raw zucchini, nutritional yeast, fresh thyme, and half of one lemon juice.
Adjust. Add the remaining tablespoon of vegan butter, salt, and freshly ground black pepper. Remove the thyme sprigs.
Garnish. Add vegan parmesan and optionally lightly toasted slivered almonds. Toast them briefly using a small skillet.
Notes
Storage and Refrigeration instructions
Refrigeration: Seal any leftover risotto in an airtight container and refrigerate for up to 4 days. For reheating, gently warm it in a saucepan over low heat, moistening with a bit of vegetable broth to restore its creamy texture. Stir now and then until it's thoroughly warmed.
Freezing: Divide the risotto into portions using freezer-friendly bags or containers, allowing room for expansion, and freeze for up to 3 months. When ready to enjoy, defrost it in the refrigerator overnight. Reheat as mentioned previously, adding slightly more vegetable broth to achieve the desired creaminess.