Vegan courgette & lemon risotto
https://www.coop.co.uk/recipes/vegan-courgette-and-lemon-risotto
This zingy recipe is perfect for a warm summer’s evening
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 50g
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Ingredients
- 2 tbsp Co-op olive oil
- 1 leek, chopped
- 3 garlic cloves, crushed
- 2 courgettes, sliced
- 198g can Co-op naturally sweet sweetcorn in water, drained
- 200g Co-op Italian risotto rice
- 200ml dry vegan white wine (we used Co-op Soave)
- Zest and juice of 1 lemon
- 850ml vegetable stock, made
- with 2 reduced-salt stock cubes
- 40g vegan cheese alternative, grated
- Large handful basil leaves, torn
Method
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
