https://www.coop.co.uk/recipes/vegan-courgette-and-lemon-risotto
This zingy recipe is perfect for a warm summer’s evening
Feeds
4
Ready in
30 minutes
% of adult’s reference intake | Carbohydrates per serving : 50g
Put the oil in a deep frying pan over a medium heat Cook the leek and garlic for 2-3 mins, until starting to soften Add the courgette and sweetcorn, and cook for 4-5 mins, until golden Tip into a bowl and set aside Add the rice to the pan and cook for 2 mins, stirring constantly Pour in the wine and scrape any bits off the bottom of the pan Add the lemon zest and juice, along with a quarter of the stock Cook until the stock has almost been fully absorbed, then add another quarter of the stock Repeat the process until all the stock has been added Season with black pepper, then add the vegetables back to the pan Reduce the heat to low and cook for 5-8 mins more, or until the rice is tender Add the vegan cheese alternative and stir through until melted Divide the risotto among four bowls, and serve sprinkled with the basil leaves and seasoned with black pepper
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