Ah spring is in the air! But typically the UK weather is currently ranging from beautiful sunshine to rain and gloom. So I’m tentatively bringing in the spring greens but im still in need of some comfort as well.
I think that my spring green pea and asparagus risotto does just that, just the right amount of heathy greens with a gooey and rich risotto.
I think the key to a really good vegan risotto to getting as much flavour in as possible. My top tips? Maximise flavour at every step; make sure the onions are soft and browning, don’t be scared of garlic, cook the rice for longer than you think you should (turn off the heat, cover and let the grains get all sticky), use lemon to lift the flavour, add in liberal amounts of nutritional yeast for that cheesy flavour, season very well (I like to add tamari for extra flavour) and finally dress with some more extra virgin olive oil at the end of extra richness.
The result? I hope you try and let me know ?.
And of course I had to make arancini balls with the leftovers! Dipped in a mint & caper dip. Seriously delicious.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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