Go Back Email Link
+ servings
lemony winter risotto

Recipe: Lemony Winter Risotto

Gus
Not only it’s hard to find someone that doesn’t like it but is one of the most versatile dishes you can think of.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Resting Time 2 mins
Total Time 32 mins
Course Entrée or Side, Main Course
Cuisine Gluten-Free, Italian, Vegetarian
Servings 4 Servings
Calories 594 kcal

Equipment

Ingredients
 
 

  • 8.5 ounces Carnaroli rice or Arborio
  • 7 ounces nutritional yeast
  • 5 green onions
  • 5 leeks
  • 1.5 ounces olive oil extra virgin
  • ½ cup white wine dry
  • 1 zucchini sliced
  • 1 cup green beans the flat kind
  • 1 teaspoon thyme or dill
  • 1 lemon medium juice and zest

Optional:

  • 1 cup parmesan cheese for the cheese cracker (ignore if vegan)
  • ¼ cup almonds roasted and chopped

Instructions
 

  • 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.
    5 green onions, 5 leeks
  • Sauté. Heat the oil on medium heat until you can see smoke coming out, then throw garlic and the chopped white section of the leak and spring onions until they become translucent.
    5 green onions, 5 leeks, 1.5 ounces olive oil
  • Stir in the rice. Add the rice and stir until it also becomes translucent; it should take about 2 minutes. And this is where the magic begins: pour the white wine and enjoy the smell of the rice grains walls being broken by the alcohol and opening themselves up to absorb slowly and gracefully every single drop of the veggies’ stock that you prepared before. Add the lemon juice.
    8.5 ounces Carnaroli rice, ½ cup white wine
  • Add vegetable stock. Start adding the stock, little by little, adding more when the rice has absorbed the liquid. When the rice is “al dente,” add the zucchini and the flat beans, the nutritional yeast, the thyme, lemon zest, and serve, placing the optional cheese parmesan cracker on top.
    7 ounces nutritional yeast

Cheese cracker (optional):

  • Garnish. Take the parmesan, shred it and place it divided in 4 parts on a tray in the oven on high temperature until golden, should take about 3-4 mins. PLace on top of the risotto alng with toasted crushed almonds.

Nutrition

Calories: 594kcalCarbohydrates: 91gProtein: 32gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 32mgPotassium: 1506mgFiber: 19gSugar: 7gVitamin A: 2322IUVitamin C: 43mgCalcium: 105mgIron: 9mg
Keyword 1-pot, instant pot, one pot, rice, risotto
Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!