Fennel, courgette, peas and parsley make for a wonderfully green risotto, flavored with a little nutritional yeast in place of parmesan
- 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 ½ tsp, lightly crushed
- risotto rice 200g
- vegan white wine a small 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
- STEP 1.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.
- STEP 2.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.