19.03.2019 . 1 minute read Looking for the ideal vegetarian/vegan Spring dish? Geof the Chef's risotto verde is full of fresh green ingredients for the perfect vegetarian/vegan Spring dish. Prep Time: 10 mins Cook Time: 30 mins Serves: 4 INGREDIENTS 200g Arborio risotto rice 2 shallots, finely diced 1 Litre vegetable stock 200g tender stem broccoli, previously blanched 200g spinach 200g broad beans, podded 200g mangetout, sliced 200g frozen garden peas 2 tbsp of your favourite chopped herbs (for this dish I would choose mint, chives, parsley and thyme) Splash of vegetable oil Pinch of salt and pepper Knob of vegan butter METHOD 1 In a deep pan, heat the vegetable oil and add the shallots - frying gently until translucent. 2 Next, add the risotto rice, stirring continuously - this starts the cooking process without liquid, giving the rice a nutty flavour. 3 Slowly add the vegetable stock, a little at a time, and stir until absorbed. Checking the rice frequently and once you are happy with the bite - some prefer al dente and others cooked through - then add in all of the green vegetables. 4 After a minute or two, stir in your chosen herbs and check for seasoning. 5 Finally add in the vegan butter to produce a rich, velvety finish and stir through. Tip: Any sort of vegetables will work for this dish - broccoli, sugar snap peas, courgettes or even spring cabbage - so feel free to adapt to your taste.