in Recipes

Lemony zucchini risotto

updated

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Ingredients for 4 servings:

  • 225 g spelt or rye
  • 2 large zucchini
  • 2 m.-sized onion(s)
  • 2 medium-sized lemons, organic
  • 1 tbsp vegetable oil
  • n. B. Vegetable broth, approx. 250 – 350 ml
  • n. B. seeds, e.g. chia seeds or flax seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

clean eating – simple, vegan, high in protein, low in fat

Soak spelt or rye in water overnight and drain well. Chop the onions and fry them briefly in the oil with the drained grain. Deglaze with the stock and simmer with the lid closed for about 20 minutes. In the meantime, chop the zucchini into small pieces and squeeze the lemons. Set aside the zest of one lemon. Mix the zucchini, lemon juice, and zest into the grains and simmer for another 10 minutes. Garnish with 1 tablespoon of seeds, if desired. I serve 250g of cooked cauliflower as a side dish per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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