Vegan Minestrone Risotto

Instructions

1. Step 1

   Pour the vegetable stock into the large saucepan and bring it to a gentle simmer over medium heat; keep it hot without boiling hard.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: large saucepan — medium heat

2. Step 2

   On the cutting board, use the chef's knife to finely dice the onion, carrot, and celery; dice the zucchini, mince the garlic, and thinly slice the stemless kale. Keep the cannellini bean drained in the colander.

   Parallel with step: 1

   Cookware: Chef Knife, colander, cutting board

3. Step 3

   Heat the olive oil in the large deep skillet over medium heat, then add the onion, carrot, celery, zucchini, garlic, and 2.0 gr salt. Sauté, stirring with the wooden spoon, until the vegetables are softened, glossy, and aromatic with no browning on the garlic.

   Timer: 8 min (scalable)

   Ingredients used: 150.0 gr Carrot, 120.0 gr Celery, 12.0 gr Garlic, 30.0 ml Olive Oil, 180.0 gr Onion, 2.0 gr Salt, 220.0 gr Zucchini

   Cookware: large deep skillet — medium heat, wooden spoon

4. Step 4

   Add the arborio rice to the skillet and stir until every grain is coated and the edges look slightly translucent while the centers remain white.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: large deep skillet — medium heat, wooden spoon

5. Step 5

   Stir in the canned diced tomato with its juices and the cannellini bean, then ladle in the hot vegetable stock a ladleful at a time, stirring frequently and letting each addition absorb before adding the next. Maintain a gentle simmer until the rice is tender with a slight firm center and the mixture is loose and creamy.

   Timer: 20 min (scalable)

   Ingredients used: 240.0 gr Cannellini Bean

   Cookware: ladle, large deep skillet — medium-low heat, large saucepan — low heat, wooden spoon

6. Step 6

   Stir in the kale and remaining 1.0 gr salt, then simmer until the kale is wilted and bright green and the risotto flows slowly from the wooden spoon rather than standing stiff. Remove from the heat and serve hot from the skillet.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Kale, 1.0 gr Salt

   Cookware: large deep skillet — medium-low heat, wooden spoon