Carrot And Zucchini Risotto (vegan)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 1/2 cups arborio rice
• 1 1/2 large onions (diced)
• 2 medium zucchini (peeled and finely chopped)
• 2 1/2 cups baby carrots (finely chopped)
• 1 tablespoon minced garlic clove
• 1 tablespoon olive oil
• 2 1/2 quarts vegetable stock (we prefer the kitchen basics brand)
• 1 pinch saffron thread
• 1 cup wine
• black pepper (to taste)
• salt (if needed)

Recipe

• 1 heat the vegetable stock to a low simmer. keep simmering throughout the making of this recipe.
• 2 in a small bowl, combine the saffron and 1 cup of the vegetable stock. set aside to infuse.
• 3 heat oil in a very large skillet (12 inch diameter at least).
• 4 saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
• 5 add the arborio rice and stir for a few minutes.
• 6 add the wine, the saffron-infused stock, and an additional ladle of stock. stir well.
• 7 add pepper to taste.
• 8 stir the risotto until most of the liquid is absorbed.
• 9 add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
• 10 repeat the previous step until the the rice is tender but there is still a speck of in the center of each grain. this is a sign of a well-made risotto. this should take about 20 minutes.
• 11 serve with parmesan cheese if desired.