Zucchini And Mint Risotto

• • 2 zucchinis
  • 4 sprin onion stalks
  • 150 g arborio rice
  • 800 ml water
  • 2 cloves of garlic
  • 2 Tbsp cashew cream
  • 2 Tbsp nutritional yeast
  • Fresh mint
  • Olive oil for cooking
  • Salt & pepper to taste

• • Begin by scooping out the pulp from the zucchinis.
  • Next, cut the zucchini shells into small cubes.
  • Finely chop three spring onion stalks.
  • In a pan, heat a small amount of olive oil and cook the zucchini cubes and spring onion.
  • Season with salt and pepper, allowing the vegetables to cook for 4-5 minutes.
  • Add 20 ml of water and three to four mint leaves to the pan.
  • Transfer the cooked vegetables from the pan to a blender.
  • Blend the mixture until it forms a creamy paste.
  • In the same pan, add some olive oil, one spring onion stalk, and two cloves of garlic.
  • Add the Arborio rice to the pan, mixing it with the vegetables and allowing the flavours to blend for 2-3 minutes.
  • Season the mixture with salt and pepper to your taste.
    
  • Gradually add water to the pan, cooking the rice until it becomes creamy and perfectly cooked.
  • Finally, pour the zucchini paste over the rice.
  • Stir in cashew cream and nutritional yeast as substitute for Parmesan cheese.
  • For an extra burst of flavour, garnish with freshly chopped mint.