Zucchini and Pesto Risotto

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Zucchini and Pesto Risotto

 

 

1 quantity Basic risotto

1 tablespoon (4 tsp) olive oil

2 large zucchini, cut into 1 cm (3/8 " ) pieces

250 g (9 oz) cherry tomatoes

1/4 cup basil leaves, shredded

50 g (1 3/4 oz) vegan parmesan cheese, grated

2 tablespoons (8 tsp) basil pesto (see " Condiments " file)

 

 

1 Follow instructions for making Basic risotto.

 

2. Meanwhile, heat oil in a frying pan over high heat. Add zucchini

and tomatoes. Cook, stirring, for 3 minutes or until tender.

 

3. Add vegetables to risotto with the last ladle of stock. Cook for 2

to 3 minutes or until heated through. Remove from heat.

 

4. Stir in basil and parmesan. Season with pepper. Top with pesto. Serve.