Guest guest Posted June 21, 2007 Report Share Posted June 21, 2007 Zucchini and Pesto Risotto 1 quantity Basic risotto 1 tablespoon (4 tsp) olive oil 2 large zucchini, cut into 1 cm (3/8 " ) pieces 250 g (9 oz) cherry tomatoes 1/4 cup basil leaves, shredded 50 g (1 3/4 oz) vegan parmesan cheese, grated 2 tablespoons (8 tsp) basil pesto (see " Condiments " file) 1 Follow instructions for making Basic risotto. 2. Meanwhile, heat oil in a frying pan over high heat. Add zucchini and tomatoes. Cook, stirring, for 3 minutes or until tender. 3. Add vegetables to risotto with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. 4. Stir in basil and parmesan. Season with pepper. Top with pesto. Serve. Quote Link to comment Share on other sites More sharing options...
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