Single Serve Summery Risotto
Ingredients
- 1/2 onion, finely diced
- small garlic clove
- 70g risotto rice
- pinch of dried mixed herbs
- 1/4 cup vegan white wine
- vegetable stock (about 1-2 cubes w/ water worth)
- 1/2 lemon, juiced
- about 1 tsp lemon zest
- asparagus, chopped
- frozen peas
- sweetcorn, boiled & off the cob
- cashew parmesan, to serve
Preparation
Sauté the onion & garlic in some water/oil until soft in a frying pan
Throw in the rice & herbs, heat through for a few mins
Pour in the vegan wine and some veg stock, to cover the rice and bring to boil
Simmer the rice and keep adding veg stock as it evaporates off, stirring as you go for about 45-50 mins until the rice is soft
Add in the lemon juice, zest, asparagus, frozen peas and sweetcorn in the last 10 minutes
Once all the stock has evaporated (or it has reached a desired consistency), remove from the heat and serve with the cashew parmesan
