Vegan Minestrone Risotto

Instructions

1. Step 1

   Pour the vegetable stock into a medium saucepan and keep it hot over low heat without boiling.

   Timer: 5 min (fixed)

   Ingredients used: 1100.0 ml Vegetable Stock

   Cookware: ladle, medium saucepan

2. Step 2

   Prepare the onion, carrot, celery, garlic, zucchini, green beans, and parsley as noted in the ingredient list.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook until softened, stirring occasionally.

   Timer: 7 min (fixed)

   Ingredients used: 100.0 gr Carrot, 80.0 gr Celery, 30.0 ml Olive Oil, 120.0 gr Onion

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the garlic and tomato paste. Stir over medium heat until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large saucepan, wooden spoon

5. Step 5

   Add the Arborio rice and stir over medium heat until the grains are glossy and lightly toasted.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice

   Cookware: large saucepan, wooden spoon

6. Step 6

   Pour in the white wine and stir until it is almost completely absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

7. Step 7

   Stir in the chopped tomato. Add the warm stock one ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next.

   Timer: 10 min (fixed)

   Ingredients used: 200.0 gr Tomato

   Cookware: ladle, large saucepan, medium saucepan, wooden spoon

8. Step 8

   Add the zucchini and green beans. Continue adding the stock gradually and stirring until all the stock is incorporated and the rice is creamy and nearly tender.

   Timer: 9 min (fixed)

   Ingredients used: 120.0 gr Green Bean, 150.0 gr Zucchini

   Cookware: ladle, large saucepan, medium saucepan, wooden spoon

9. Step 9

   Stir in the cannellini beans and green peas. Cook over medium heat until heated through and the rice is tender.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 gr Cannellini Bean, 100.0 gr Green Pea

   Cookware: large saucepan, wooden spoon

10. Step 10

    Remove the saucepan from the heat. Stir in the nutritional yeast, lemon juice, salt, and ground black pepper.

    Timer: 2 min (fixed)

    Ingredients used: 2.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 6.0 gr Salt

    Cookware: large saucepan, wooden spoon

11. Step 11

    Fold in the parsley and serve immediately.

    Timer: 1 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: large saucepan, wooden spoon