Herbed Vegan Risotto with Zoodles
This vegan risotto is deliciously creamy and topped with juicy tomatoes and crunchy zoodles. Make a bowl of this yummy Italian dish today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Pepper mill
- Kitchen shears
- Saucepan
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Serving bowl
Ingredients
- 4 cups low-sodium vegetable broth
- ⅓ cup chopped shallots
- 3 cloves garlic, minced
- 1½ cups dry brown Arborio or short grain rice
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cups thin zucchini noodles
- 1 cup halved red and/or yellow cherry tomatoes
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