Zucchini and Soy Risotto
A vegan main course made with zucchini and soy. A simple recipe that we can prepare any day of the week, especially if we have vegan guests and want to make something simple. With this recipe, you will make a great impression. I actually cook soy often because I really like it and use it in many ways. If you like it, let me know, and I will suggest more recipes!
Also try these risottos:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini and Soy Risotto:
- 1 onion
- extra virgin olive oil
- 1 zucchini
- 1 bouillon cube
- 1.8 oz Soy (Granular)
- 0.8 cup rice
- 1.25 cups water
Steps
The preparation of the zucchini and soy risotto is very simple, watch the video HERE.
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In a pan, add the chopped onion, a little oil, and sauté. Add the previously rinsed rice and toast for a few minutes.
Add the water little by little and cook, stirring occasionally. Add the granular soy (check the cooking times on your package to decide when to add it). Add the vegetable bouillon cube and spices to taste.
Halfway through cooking, add the grated zucchini and continue cooking.
Enjoy your meal!
