Taste, Season, Enjoy

Risotto:
Vegetable oil or vegan butter
Onion chopped
Vegan Vegetable stock, one to two cubes
Vegan White wine, about a glass
Risotto rice, carnaroli or arborio
Garlic chopped
Vegetables choose from:
Cook before adding: Roasted sweet potato, aubergine, courgette,
Cook in rice: Carrot, celery, sweet corn, peas
Salt and pepper

Use two saucepans, one small pan for the veg stock, which should be kept hot and one bigger pan for the rice.

Melt butter or oil in a pan,
Add finely chopped onion, cook for a few minutes on a low heat,
Add rice making sure it’s coated in the butter/ oil
Turn the heat up slightly
Add wine to saucepan until absorbed by rice
Start adding the stock a ladle at a time until it is fully absorbed, stirring fairly constantly to release the creamy starch, (yum)
Do this until rice is cooked, if you run out of stock near the end, top us stock pan with hot water.
Don’t add too much stock too quickly or the rice will boil.
It should take about 20 minutes one you start adding the stock.
Add the vegetable depending on how long they take, for example add Peas near the end, carrots and celery near the start.



Taste, Season and Enjoy!!