Prep Time: 10 mins
Cook Time: 30 mins
200g Arborio risotto rice
2 shallots, finely diced
1 Litre vegetable stock
200g tender stem broccoli,
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
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.