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Vegan risotto

Vegan risotto

Fennel, courgette, peas and parsley make for a wonderfully green risotto, flavoured with a little nutritional yeast in place of parmesan
Total Time 45 mins
Servings 4
Calories 324 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 bulb fennel finely chopped
  • 1 courgette halved lengthways and thinly sliced
  • 3 cloves garlic finely chopped
  • 1/2 tsp fennel seeds lightly crushed
  • 200 g risotto rice
  • 1 small glass vegan white wine (optional)
  • 800 ml vegetable stock hot
  • 200 g frozen peas
  • 2 tbsp nutritional yeast
  • 1 lemon zested and juiced
  • a small bunch flat-leaf parsley finely chopped

Instructions
 

  • 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.