Pea and broccoli risotto

Name: Pea and broccoli risotto
Total time: 2400 s
Yield: 2 people
Cuisine: British
Ingredients: Olive oil; 1 onion; 2 garlic cloves; 1 vegetable stock cube; 2 tbsp nutritional yeast; Black pepper; 1 cup risotto rice; Small bunch of fresh parsley, chopped; 1 small head of purple sprouting broccoli; 1 cup peas (fresh or frozen)

Angela 🥗 @Angela

Creamy vegan risotto, tastes like spring :)

Angela 🥗 @Angela

Creamy vegan risotto, tastes like spring :)

Saved

Ingredients

40 minutes

2 people

Olive oil
1onion
2garlic cloves
1vegetable stock cube
2 tbspnutritional yeast
Black pepper
1 cuprisotto rice
Small bunch of fresh parsley, chopped
1small head of purple sprouting broccoli
1 cuppeas (fresh or frozen)

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Steps

40 minutes

1

Chop the onion and garlic and fry both gently in the oil for at least 5 minutes, in a a large covered pan.
2

Meanwhile, make up a jug of stock with the stock cube and up to a litre of hot water (a bit less is fine) and stir in the nutritional yeast and black pepper.
3

Add the rice and about a ladle full of stock to the cooking pot and stir while the liquid is absorbed. Repeat this step many times, until no more liquid is absorbed (you may not need all the stock). This will take at least 20-30 minutes - be patient! You will be stirring almost all of the time, but take wee breaks when you can to prepare the broccoli and pop it in the steamer.
4

Now stir in the parsley, steamed broccoli and peas. Keep a few parsley leaves for a garnish if you like.
5

Serve with (vegan!) parmesan.