Carrot And Zucchini Risotto (Vegan) - cooking recipe

Ingredients

2 1/2 cups arborio rice
1 1/2 large onions (diced)
2 medium zucchini (peeled and finely chopped)
2 1/2 cups baby carrots (finely chopped)
1 tablespoon minced garlic clove
1 tablespoon olive oil
2 1/2 quarts vegetable stock (we prefer the Kitchen Basics brand)
1 pinch saffron thread
1 cup white wine
black pepper (to taste)
salt (if needed)

Preparation

Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
Heat oil in a very large skillet (12 inch diameter at least).
Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
Add the Arborio rice and stir for a few minutes.
Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
Add pepper to taste.
Stir the risotto until most of the liquid is absorbed.
Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
Serve with Parmesan cheese if desired.