OK! RECIPES

EASY VEGAN DISHES

SERVES 4 INGREDIENTS

• 25g Flora Original Spread

• 2 tbsp of olive oil

• 1 large onion, finely chopped

• 2 cloves of garlic, crushed

• 225g Arborio rice

• 700ml hot vegetable stock

• 300ml vegan dry white wine (optional but increase stock to 1 litre if not used)

• 250g frozen petit pois

• 125g asparagus tips, each cut into three

• 175g spinach, washed and drained

• 75g vegan Parmesan cheese, grated

• Pinch of salt and freshly ground black pepper

For those looking for vegan risotto recipes, this classic primavera is the perfect base. Full of flavour and freshness, you can experiment with the vegetables to suit your tastes. This super-easy vegan risotto is sure to hit the spot and involves just 8 simple steps...

1. Heat Flora and olive oil in a large pan and fry the onion and garlic until soft but not browned.

2. Add the rice, stir well. Pour in the wine and bring to the boil. Reduce.

3. Heat and cook gently, while stirring, until liquid has absorbed.

4. Stir in 300ml stock and repeat until the stock has been absorbed.

5. Add half the remaining stock, and continue cooking, stirring occasionally until the risotto has a creamy consistency.

6. Add the peas to the rice together with the asparagus and remaining stock. Bring back to a simmer and continue stirring as the liquid is absorbed and the rice is tender.

7. Stir in the spinach with a little more stock if necessary and sprinkle in the vegan cheese, stirring until melted.

8. Finish with cracked black pepper and vegan Parmesan and serve straight away.