Tomato and Yellow Zucchini Risotto Recipe
This recipe for tomato and yellow zucchini risotto is vegan and dairy-free, but you wouldn’t know it by taste alone.
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Cooking tools:
- Kitchen scale
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 yellow or green zucchini
- 5 tablespoons extra-virgin olive oil, divided, plus more for serving
- 1 garlic clove, finely sliced
- 5½ ounces (150g) baby plum tomatoes, halved
- 2 celery sticks, finely chopped
- 1 red onion, finely chopped
- 12 ounces (350g) Carnaroli risotto rice
- 3½ ounces (100ml) dry white wine
- 10½ ounces (300g) tomato passata (or substitute purée)
- 6½ cups (52 ounces/1.5L) hot vegetable stock
- 10 basil leaves
- Sea salt
- freshly ground black pepper
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