Vegan Risotto

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 fennel bulb, finely chopped
• 1 zucchini, halved lengthways and thinly sliced
• 3 garlic cloves, finely chopped
• ½ tsp fennel seeds, lightly crushed
• 1-1/4 cups risotto rice
• 3-1/2 cups vegetable stock, hot
• 1-1/2 cups frozen peas
• 2 tbsp nutritional yeast
• 1 lemon, zested and juiced
• Small bunch of flat-leaf parsley, finely chopped

Instructions

1. Heat the olive oil in a large, deep frying pan, add the onion, fennel and zucchini, and fry for 10 minutes until softened, adding a splash of water if it starts to stick. Add the garlic and fennel seeds, and cook for 2 minutes, then add the risotto and stir until every grain is lightly coated in oil.
2. Keep the vegetable stock in a pan over a very low heat to keep warm. Add a ladleful at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time. Once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked. Stir in the nutritional yeast, lemon zest and juice, and some seasoning, divide between shallow bowls and top with the parsley.