Vegan Risotto Recipe
Fennel, courgette, peas and parsley make for a wonderfully green risotto, flavoured with a little nutritional yeast in place of parmesan
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Skillet
- Saucepan
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Microplane
- Citrus press
- Serving bowl
- Stove
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
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