Vegan Risotto Recipe | olivemagazine

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
• ½ tsp fennel seeds lightly crushed
• 200g risotto rice
• a small glass vegan white wine (optional)
• 800ml vegetable stock hot
• 200g frozen peas
• 2 tbsp nutritional yeast
• 1 lemon zested and juiced
• a small bunch flat-leaf parsley finely chopped