Brown Rice Risotto with Saffron and Zucchini

Last winter, my family fell in love with vegan risotto. Now that I am getting the first vegetables from my garden, I knew I wanted to make a summer version of this rich and savory rice dish. It turned out great; rich and creamy with fresh zucchini and lemon to balance it out.

Brown Rice Risotto with Saffron and Zucchini

Ingredients:

2 tbsp vegan margarine
1 tbsp olive oil

1/2 onion, chopped

2 cups short grain brown rice
1 clove garlic, minced
1 tsp saffron

1 cup dry white wine (I used cooking sherry)

10-12 cups vegetable broth (I prefer Better than Bouillon brand)

2 cups diced zucchini (1 small)
1 1/2 tbsp lemon juice
3 tbsp nutritional yeast
1/2 tsp salt (if needed - taste first)
lemon zest (for serving)

Directions:

Heat the margarine and olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until the onion has softened (about 5 minutes). Add the rice, garlic and saffron and sauté for 5 minutes more.

Then, deglaze the pan with the wine and let it evaporate almost completely while stirring occasionally.

Heat the vegetable broth in another soup pan and bring it to a low boil. Add the broth one cup at a time, while stirring the rice frequently. This step takes awhile. You keep adding broth and stirring to slowly bring out the starch in the rice, which creates the creaminess of this dish. After 10 or so cups of broth, taste the rice for doneness. You want it to be fully cooked, but still a little al dente. When the rice is cooked through, add the zucchini, lemon juice, nutritional yeast, and salt (if needed, this will depend on the saltiness of the broth you used).

Serve with lemon zest sprinkled on top.

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 426 g

Amount Per Serving

Calories  307 Calories from Fat  71

% Daily Value*

Total Fat  7.9g 12%

Saturated Fat  1.5g 8%

Cholesterol  0mg 0%

Sodium  1144mg 48%

Potassium  597mg 17%

Total Carbohydrates  41.7g 14%

Dietary Fiber  3.0g 12%

Sugars  1.9g

Protein  11.9g

Vitamin A 4% • Vitamin C 11% Calcium 4% • Iron 14%

Nutrition Grade B-

* Based on a 2000 calorie diet