Broccoli, Lemon & Mint Risotto - Vegan Recipe Club

Ingredients

• Risotto
• 60 ml/¼ cup extra-virgin olive oil
• ½ brown onion, finely diced
• 3 spring onions (scallions), white and green parts, chopped
• 1–1.25 litres/4–5 cups vegetable stock
• 1 garlic clove, minced
• 330g/1½ cups arborio (risotto) rice
• 80g/½ cup peas (frozen or fresh)
• Salt and pepper, to taste
• Vegan parmesan, to garnish (optional eg Violife Prosociano)
• Broccoli Pesto
• 1 broccoli head, trimmed into florets (no stalk)
• 60ml/¼ cup extra-virgin olive oil
• 10g/½ cup mint leaves
• 10g/½ cup flat-leaf (Italian) parsley leaves
• 1 garlic clove
• Zest and juice of 1 lemon
• 1 tsp salt
• Fresh green chilli, as much or as little as you like (optional)