Sophie Gordon Vegan Risotto Recipe | Easy Plant-Based Dinner

Ingredients

• 1 batch of broccoli pesto (see recipe link below)
• 1 tbsp olive oil
• 4 tbsp water
• 1 large brown onion or 2 shallots, finely chopped
• 1 leek, chopped lengthways, washed, roughly chopped
• 3 cloves of garlic, crushed or finely chopped
• 500g risotto rice
• approx. 1.5 litres vegetable stock (plus more hot water if needed)
• salt and pepper
• a handful nuts, lightly toasted and crushed
• 30g nutritional yeast
• 200g fresh spinach, washed, roughly chopped
• 240g podded broad beans, fresh or frozen
• fresh herbs of chilli flakes