Risotto is a staple in my coeliac and vegan diet. This flavour combination is a lovely fresh and tasty spring meal.
As with the other risotto recipes I’ve posted (and there are many) start by chopping and frying white onion in a pan with olive oil. Once the onion is soft add risotto rice and cook in the oil and onion until the rice becomes translucent.
In this recipe I’m actually not using wine so I pour over a little hot stock. Sometimes I make stock if I have left over vegetable stalks but often I use Kallo Vegetable stock cubes as they are coeliac and vegan. Allow the first stock addition to sizzle off really swiftly before turning the heat down to medium, adding extra stock and adding shelled peas. Squeeze lemon juice into the pan and add chopped fresh mint for flavour.
Continue to cook stirring frequently for approximately 20 minutes adding stock when necessary and when the liquid has bubbled off. Keep cooking and adding the stock until the rice is fluffy and juicy.
I’ve served this risotto with steamed tenderstem broccoli. It’s a perfect mix of spring flavours like mint, but without the meat you often see around Easter!