Thanks to Stephanie Weber of the wonderfully named brew.cook.pair.joy for this recipe for Zucchini Risotto:
As the end of August draws near, I find myself shocked that zucchini season is almost over! (At least, that’s what the garden seems to be telling me. Our poor zucchini plants seem to be getting less and less abundant as the summer comes to a close.) But I’m not done yet! I give you — Zucchini Risotto. I love this dish. It uses up a ton of zucchini in a very sneaky way.
'Veganizing' the recipe, I omitted the parmesan cheese, substituting with nutritional yeast —dried, spent yeast from the brewing process— which contributes a 'cheesey' flavor. And, rather than the wine Stephanie used in her stock, I added 4 ounces of beer.
Here's her original recipe. Here's my take. By the way, day-old risotto is delicious pan-fried.
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VeggieDag is an occasional Thursday post on vegetarian issues. Why the name? Here.
Suggestions and submissions from chefs and homecooks welcomed! Here.
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