64
Vegan Risotto with pumpkin and zucchini
5
(73)
32 min
0 kcal
que.buena.pinta
Preparación de la receta
1
Chop the onion and garlic, and cut the zucchini and squash into small cubes. Add a good splash of oil and sauté the vegetables until they begin to poach. Season with salt and pepper.
2
Add the rice and cook it for a couple of minutes with the vegetables. Add 3 ladles of hot broth and stir constantly.
3
When the rice has absorbed practically all the broth, add another ladle, and so on until the rice is almost cooked, always stirring constantly so that the rice releases the starch. This will take about 18 - 20 minutes.
4
Finally, add the nutritional yeast (it gives it a great cheesy flavor) and cook for a couple of minutes more. And you have it ready.
Ingredients
Steps
Calories
1
Chop the onion and garlic, and cut the zucchini and squash into small cubes. Add a good splash of oil and sauté the vegetables until they begin to poach. Season with salt and pepper.
2
Add the rice and cook it for a couple of minutes with the vegetables. Add 3 ladles of hot broth and stir constantly.
3
When the rice has absorbed practically all the broth, add another ladle, and so on until the rice is almost cooked, always stirring constantly so that the rice releases the starch. This will take about 18 - 20 minutes.
4
Finally, add the nutritional yeast (it gives it a great cheesy flavor) and cook for a couple of minutes more. And you have it ready.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Risotto
Vegan
Rice
Vegetarian
Meals
Lactose free
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