Vegan Pea and Dill Risotto

Serves 4

Ingredients

• 50g olive oil

• 100g leek (bottom ⅓), medium diced and washed

• 100g onion (½ medium), medium diced

• 15g garlic (5 cloves), minced with a knife

• 200g zucchini – grated (1 medium)

• 2½ cups (500g) risotto rice - arborio or carnaroli

• 1 large bay leaf

• 125g (½ cup) dry white wine

• 2 tsp lemon beenie, softened with 2tsp water

• 6½ cups water (boiled in kettle)

• 200g English spinach, washed and thinly sliced

• 1 cup (125g) frozen peas

• 30g fresh dill, finely chopped

• 20g fresh parsley, finely chopped ( cup chopped leaves)

• Zest and juice of one small lemon (2g and 50g)

• 3 tbsp vegan butter (e.g. Vegan Dairy) or extra virgin olive oil

• 3tsp lemon beenie to finish (dissolved in 3 tsp water)

• Salt and freshly cracked black pepper

Method

Sweat the onion in the olive oil over medium heat with a pinch of salt, until soft and translucent. Add the garlic, cook briefly.

Add the grated zucchini with another pinch of salt, cook until softened and well wilted.

Drop the heat to low and add the rice. Stir frequently, scraping with the wooden spoon to work the starch off the bottom of the pan. The aim is to very lightly toast the rice, around 3-4 minutes.

Add the white wine and cook over medium heat, stirring frequently until the liquid reduces and coats the rice, 2-3 minutes.

Add the first addition of lemon beenie and stir to coat, before adding the first cup of water. Stir frequently until thickened, again working the rice from the bottom of the pot to prevent any sticking.

Repeat addition of the water cup-by-cup, adding just enough liquid to allow free movement of the rice but preventing the mixture from sticking.

Working the rice against itself like this allows for maximum release of starch, creating a rich and creamy risotto. Add a little salt with every addition of water but keep tasting - the beenie added at the end will boost the action the salt that you’ve added – aim to under-season at this stage.

When most of the water is in, add the spinach and peas. Stir in to incorporate.

Add the herbs before finally adding the zest, juice, vegan butter or evoo and the second round of lemon beenie.

Check the seasoning and add some freshly ground black pepper and salt to taste. There should be enough fresh lemon to impart a pleasing acidity – add a little more as required.

Adjust the consistency with a little more water if required. The risotto should have a velvety and smooth consistency and shouldn’t be thick enough to stand up!

Serve with parmesan cheese (vegan or non) and enjoy!