Ingredients
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150g arborio rice
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half butternut squash
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1 white onion
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100g garden peas
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1 tablespoon vegan butter
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600ml vegetable stock
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100ml white wine
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1 lemon juice
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sprinkle vegan parmesan
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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
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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
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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
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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
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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
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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
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Stir the rice, butternut squash and peas so everything is well mixed. Squeeze in the juice of a lemon. |
7
Done
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Server immediately with lemon wedges. Grate some vegan Parmesan on top for some cheese flavour |