Ingredients
-
150g arborio rice
-
half butternut squash
-
1 white onion
-
100g garden peas
-
1 tablespoon vegan butter
-
600ml vegetable stock
-
100ml white wine
-
1 lemon juice
-
sprinkle vegan parmesan
-
Directions
The lemon zing gives this risotto a light summer feel. Mixed in a few fresh garden peas and you’ve got a simple, filling, delicious meal!
Steps
|
1
Done
|
Add the butter to the pan on a medium heat. Dice the onion and add. Cook gently to soften the onion. This should take 3-4 minutes. Meanwhile, heat the stock in a separate pan and keep it simmering. |
|
2
Done
|
Add the rice and fry for a minute. Next add the white wine and stir until the rice has soaked up most of it. |
|
3
Done
|
Add a ladle of stock to the rice. The pan should be hot enough to keep the stock simmering but not boiling. Keep stirring until the rice has absorbed the stock. |
|
4
Done
|
Once you get near the end of the stock the rice should have softened but still have a slight bite. Taste it to make sure. |
|
5
Done
|
Skin the butternut squash and chop into bite sized pieces. Add to a pot of boiling water. Add the garden peas after 3 minutes and continue to boil for another 3 minutes. Drain and add the butternut squash and peas to the rice. |
|
6
Done
|
Stir the rice, butternut squash and peas so everything is well mixed. Squeeze in the juice of a lemon. |
|
7
Done
|
Server immediately with lemon wedges. Grate some vegan Parmesan on top for some cheese flavour |
