Description
A dairy-free risotto rice dish filled with flavor without the garlic and onions.
Ingredients
Scale
- 2 Tbsp Extra Virgin Olive Oil
- 2 tbsp Green Onions, chopped
- 1/4 Cup White Wine
- 4 Cups Chicken or Vegetable Broth
- 1 Cup Arborio Rice
- 2 Medium Zucchini, loosely chopped
- 1/4 Cup Fresh Basil, julienned
- 1 Tbsp Unsalted Butter
- 1/4 tsp Ground Pepper
- 1/4 tsp Salt
- Lemon Zest for Garnish
Instructions
- Pour broth into a medium saucepan on medium heat.
- In a large saucepan, heat olive oil and add onions. Saute for 3-5 minutes over medium heat
- Stir in the rice & cook until opaque for about 2 minutes. Add wine & stir until adsorbed.
- Ladle broth into rice, one ladle at a time, stirring frequently until absorbed before adding more liquid.
- After about 15 minutes, add the zucchini to rice. Continue adding broth until vegetables are cooked through & rice is al dente for an additional 5 minutes.
- Remove from heat, add basil, butter to risotto. Season with salt & pepper.
- Garnish with fresh basil & lemon zest.
Notes
Adapted by Veganista
Keywords: risotto; dairy free risotto; fodmap rice; fodmap recipes
