Sophie Gordon Vegan Risotto Recipe | Easy Plant-Based Dinner
A vibrant broccoli pesto gives this green risotto its hearty flavour. A warming plant-based midweek meal that's perfect for spring.
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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
- 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
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