Vegan pea and watercress risotto recipe | Sainsbury`s Magazine
This pea and watercress risotto is vegan and dairy-free, but if you prefer, you can use regular soft cheese and add a sprinkling of Parmesan at the end
Ingredients
- 2 vegan vegetable stock cubes* (we used Kallo)
- 2/3 x 30g pack mint, leaves and stalks separated
- 2 tbsp olive oil
- 1 large or 2 small onions, finely chopped
- 3 garlic cloves, crushed
- 400g risotto rice
- 250g frozen peas
- zest and juice of 1 unwaxed lemon
- 50g freefrom dairy free soft cheese
- 1 x 80g bag watercress
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