Zucchini Risotto with Mushrooms
A wonderful, light summer food that you can eat either as lunch or as a light dinner.
Ingredients
- 4 zucchini
- 300 gr. mushrooms of your choice
- 1 tbsp olive oil
- salt
- black pepper
- 1/2 cup almond milk
- 1/2 tbsp flour
- 1/2 cup nutritional yeast or non vegan yellow shredded cheese
Instructions
- Start by boiling the zucchini bites in salted water. Remove from the pan as soon as they are soft enough to pierce with a fork. The smaller the bites, the faster they will boil.
- Pour the olive oil in a pan or wok. Heat it. Add the mushrooms and cook for 4-5 minutes. Add salt and black pepper. Add the milk and flour. Stir and lower the temperature. Once your "sauce" thickens, add the nutritional yeast. Once melted, add the zucchini after chopping them with a knife and give them the shape of rice.
- Mix to homogenize the ingredients and serve.