Fresh Tomato, Zucchini and Lemon Risotto

Risotto. How do you make risotto without cream? Parmesan? Butter? Easy. Trust the tomatoes. Trust the rice. Trust that the creamy starch they release will bring the mmmmmm factor home.

I had the unbelievable pleasure of eating at a sexy little spot in Montreal called DNA last summer. Not only was the interior design out-of-this-world but the food was to die for. Beyond the raw materials, they produce 90% of what they serve in house. They link their own sausage, cure their meat and even make some of their own cheese. They focus on the freshest, local ingredients and then employ them the best way they know how. The evening I dined with them, I had the most amazing fresh tomato risotto. The tomato plants were used in their entirety. Even the bitter leaves from the vine were sautéed, softened and added to give this airy dish some depth. The result? An incredibly well-balanced, light dish that is the epitome of late summer produce.

As most risottos are on the heavier side, the lightness of this dish surprised me. The secret? Tomato water instead of stock and no cream. Sacrilegious. No stock? No cream? No way! The absence of these traditional ingredients produces a lighter, fresher but still creamy risotto. The addition of nutritional yeast not only adds the nutty, cheesy flavour the parmesan would ordinarily deliver but it’s a perfect protein and killer source of vitamin B12, which as a vegan, I need quite a bit of to ensure my vitamin intake is well-rounded. Finally, unless you grow your own, tomatoes with the leaves still intact are difficult to come by so I’ve replaced the bitter greens with the peppery arugula. Not quite the same but just as good until September rolls around. So. Good.

Let’s get this show on the road shall we?

Fresh Tomato, Zucchini and Lemon Risotto

Would Rather Gather original inspired by an incredible meal at DNA, Montreal
Prep time: 20 minutes / Active time: 25 minutes / Serves 4 as a main, 6 as a side

For the risotto:

2 tbsp Earth Balance butter
1 tbsp olive oil
1 cup small white, Spanish onion, finely diced
1 clove garlic, minced
3 cups fresh tomatoes of your choice, diced roughly into 1-2 inch cubes
1 zucchini sliced into discs as finely as possible
2 cups or arborio rice
4 cups tomato water (2 cups tomato juice combined with 2 cups water)
1/2 cup white wine
1/2 cup freshly squeezed lemon juice
small handful of basil, en chiffonade
1 tbsp fresh flat leaf (Italian) parsley, roughly chopped

Method:
1. In a saute pan over medium heat, bring the Earth Balance and olive oil up to temperature, add the garlic and saute until golden.
2. Add the onions and saute until soft and translucent. Should the edges begin to brown, turn down the temp, you’re heat is too high.
3. Add arborio and saute until rice becomes warm and glossy, about 3-4 minutes.
4. Add white wine and stir constantly until liquid is almost entirely absorbed and the rice mixture is nearly dry.
5. Once wine is absorbed, begin to add the tomato stock 1/2 cup at a time, stirring constantly until the liquid is absorbed and the mixture is nearly dry. Repeat, adding the stock in a 1/2 cup at a time, tasting as you go until rice is el dente.
6. Add tomatoes, zucchini and lemon juice, stirring constantly until water from tomatoes and zucchini is absorbed. Tasting as you go, continue adding more stock if needed until the rice is firm but not mushy.
7. Stir in basil, parsley and enjoy! This is as good as summer gets in bowl format.