How to make Creamy Courgette Risotto with Silken Tofu
Risotto is a famous dish from Italy usually prepared with butter and cheese for a creamy finish.
Our tasty courgette risotto is a vegan and healthier alternative to the classic recipe, made with extra virgin olive oil, grated zucchini, and silken tofu to keep saturated fats low.
Lemon zest and fresh herbs add extra flavour and nutrition!.
Heat the olive oil and sizzle finely chopped onions and crushed garlic until soft and fragrant. Then, add the rice.
Dry-cook the rice for a few minutes to slightly toast it and let it soak in the flavours.
Add enough ladles of hot stock to fully cover the rice and simmer, stirring occasionally, until the broth has been fully absorbed. Repeat until the rice is halfway through cooking time.
Next, stir in grated courgettes and continue cooking the rice by adding ladles of hot broth until it's almost done.
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Cook for 1-2 minutes until the rice is tender and the risotto is creamy.
Garnish with lemon zest, herbs, and pepper and serve.