Vegan risotto

45 MINUTES | SERVES 4 | EASY |

olive oil 1 tbsp

onion 1, finely chopped

fennel 1 bulb, finely chopped

courgette 1, halved lengthways and thinly sliced

garlic 3 cloves, finely chopped

fennel seeds Ω tsp, lightly crushed

risotto rice 200g

vegan white wine glass (optional)

vegetable stock 800ml, hot

frozen peas 200g

nutritional yeast 2 tbsp

lemon 1, zested and juiced

flat-leaf parsley a small bunch, finely chopped a small

• Heat the olive oil in a large, deep frying pan, add the onion, fennel and courgette, and fry for 10 minutes until softened, adding a splash of water if it starts to catch. Add the garlic and fennel seeds, and cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil. Pour in the wine, if using, and bubble away until reduced by half.

• Keep the vegetable stock in a pan over a very low heat to keep warm. Add a ladleful at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time. Once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked. Stir in the nutritional yeast, lemon zest and juice, and some seasoning, divide between shallow bowls and top with the parsley.

COOK’S NOTES

Nutritional yeast is deactivated yeast that adds a savoury, umami flavour to vegan dishes – it is available from health-food shops and large supermarkets.

PER SERVING 324 KCALS | FAT 5G

SATURATES 0.7G | CARBS 52.7G | SUGARS 9.5G

FIBRE 9.9G | PROTEIN 12.2G | SALT 0.6G