「素食」低卡又饱腹的 玉米夏南瓜烩饭|【Vegan】Corn & Summer Squash Risotto

Corn and summer squash are delicious in summer. In this episode I used them to make a quick creamy risotto. I added cashew cream for extra creaminess. Risotto has the sweetness from corn and summer squash. It will be more delicious when using brown rice, and brown rice is also easy to be felt full.
夏天的玉米和南瓜非常鲜美，今天想着用它们做一个快速版奶油烩饭，纯素版加上腰果奶油一样非常浓郁，成品带有南瓜和玉米的鲜甜，配上糙米饭会更有口感，同时也有很强的饱腹感。

Ingredients/材料:
玉米 300g Corn
夏南瓜或西葫芦 180g Summer Squash or Zucchini
腰果奶油 180ml（生腰果 20g + 玉米粒 20g + 水 150ml）
180ml Cashew Cream (20g raw cashew + 20g corn kernels + 150ml water)
免煮糙米饭或隔夜饭 1碗
1 Bowl of Easy-cooking Brown Rice or Overnight Rice

调味料/Seasonings：
盐和黑胡椒 适量 Salt and Pepper
百里香 适量(可用干百里香) Some Thyme
姜末 3g Minced Ginger
素芝士 适量(腰果芝士https://youtu.be/z8zGIeJ192o)
Vegan Cheese (Cashew Cheese https://youtu.be/z8zGIeJ192o)
煮玉米的水 150ml Water That Boiled Corn

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