Heat a non-stick pan, pan fry oregano, then add in zucchini, salt and pepper and cook for about ten minutes over medium heat until the zucchini is cooked.
Add in the chopped fresh basil and transfer the zucchini to a food processor, blending them until smooth.
In a high-sided saucepan with a drizzle of oil, add the rice and toast it for a couple of minutes.
Then add the rive vinegar and once it has evaporated, add the boiling water till it is absorbed.
Two minutes before finishing cooking, pour the zucchini cream into the risotto, season with salt and stir in the vegan butter, vegan cheese and Parmesan.
Serve it with a spoonful of walnut shreds
