Vegan Risotto with Zucchini and Coconut

And once again a recipe with coconut, today in combination with zucchini. You think that does not fit? Well, be surprised!

I know, by now it's kind of really obvious that I love cooking with coconut :D But it's just so diverse and can be combined in any way, you gotta love it! Today it pimps up a delicious zucchini risotto and provides extra creaminess and that certain flavor boost. The second star is the zucchini - in my opinion a totally underrated vegetable. For most, it suffers a quiet existence as a tasteless wannabe cucumber. But it can do so much more! Similar to the potato, the zucchini is a real nutrient bomb. In addition to calcium, magnesium, iron, B vitamins, vitamin A (provitamin A), it also contains vitamin C. And this despite the fact that it is a real slimmer with 19kcal/100g. In addition, it perfectly absorbs spices and marinades (or spiced coconut milk) due to its low own taste.

However, this risotto recipe also requires time. After all, Rome was not built in a day and if you want to get the best out of your risotto, you need to be patient ;)

For 4 servings you need:

• 300g risotto rice

• 2 large zucchini

• 400ml coconut milk

• approx. 300ml vegetable broth

• 1 clove of garlic

• 1 onion

• 275ml vegan white wine

• 1 piece of ginger about the size of a thumb

• 1,5 tbsp. coconut oil

• 2 tbsp yeast flakes (alternative: vegan parmesan)

• 1 tbsp soy sauce

• pepper, chili flakes

Preparation:

1. Peel 1 onion, 1 clove of garlic and 1 thumb-sized piece of ginger and finely dice everything.

2. Heat 1 tablespoon of coconut oil in a pot and sauté the cubes until translucent.

3. Add 300g of rice and sweat it until it looks slightly translucent.

4. In the meantime, wash the zucchini and cut it into small cubes as well.

5. Then fry them in a separate pan in 1/2 tbsp coconut oil and season with salt and pepper.

6. When the rice is translucent, deglaze it with 275ml of white wine and wait until the liquid is absorbed.

7. Now add the fried zucchini cubes to the rice.

8. In the meantime, mix 400ml of coconut milk with 300ml of vegetable stock.

9. Now the risotto procedure starts: add a ladle of the coconut-vegetable broth mixture to the rice and let it simmer on medium heat until the rice has absorbed everything.

10. Now repeat this procedure until the liquid is used up and the rice is soft, or the risotto is nice and creamy.

11. Now add the soy sauce and yeast flakes and mix well.

12. Finally, season the risotto with pepper and chili pepper.

Enjoy!

Did you like the risotto? Maybe this beetroot risotto is also something for you ;)