1 cup ARBORIO rice
3 cups vegan chick*n broth, warmed
1 small onion, chopped
2 Tablespoon margarine
1 cup warm water
large pinch of saffron threads
1 zucchini, sliced, then halved
2 plum or vine-ripe tomatoes, peeled, seeded, chopped
salt & cracked pepper
1/2 cup vegan parmesan
Seep the saffron threads in the warm water.
Cook onion in the the margarine until they are translucent. Add the arborio rice, stirring to coat evenly, then constantly stir with broad strokes for about 2-3 minutes, until the white speck appears on the rice and the rice is iridescent.
Add the saffron water to the rice, and simmer until all the liquid is absorbed, stirring constantly. Add a ladle full of stock and the zucchini. Continue this process, adding a ladle full at a time after all previous liquid is absorbed, until the rice is starting to look quite creamy. When the rice is al-dente, simmer out the remaining liquid, and fold in the salt, cracked pepper, tomatoes, and the parmesan.
Top with cracked pepper.