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“Using yellow zucchini instead of green makes a very colorful risotto,” Randall writes, “but don’t worry if you can’t find them—green work just as well. The challenge of making a vegan risotto is that you don’t have the luxury of adding butter and Parmesan to emulsify it, so you have to cook the zucchini long enough to allow it to break down and become creamy.”
Trust us, one bite and you won’t miss the butter or Parm.
Recipe excerpted with permission from The Italian Deli Cookbook by Theo Randall, published by Quadrille, March 2021.
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