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