Vegan Courgette and Pea Risotto in a White Bowl

Vegan risotto

Name: Vegan risotto
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 bulb fennel finely chopped; 1 courgette halved lengthways and thinly sliced; 3 cloves garlic finely chopped; ½ tsp fennel seeds lightly crushed; 200g risotto rice; a small glass vegan white wine (optional); 800ml vegetable stock hot; 200g frozen peas; 2 tbsp nutritional yeast; 1 lemon zested and juiced; a small bunch flat-leaf parsley finely chopped

Adam Bush

Published: August 10, 2020 at 12:10 PM

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Serves 4

Easy

Total time: 45 mins

A star rating of 5 out of 5.2 ratingsRate

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Fennel, courgette, peas and parsley make for a wonderfully green risotto, flavoured with a little nutritional yeast in place of parmesan

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our vegan risotto recipe then check out our vegetarian risotto, vegan ramen, vegan Thai green curry and vegan pizza.

This recipe uses nutritional yeast as a great parmesan substitute. Read our guide for more information on what is nutritional yeast and where to buy it.

Ingredients

Nutrition

1 tbsp olive oil
1 onion

finely chopped
1 bulb fennel

finely chopped
1 courgette

halved lengthways and thinly sliced
3 cloves garlic

finely chopped
½ tsp fennel seeds

lightly crushed
200g risotto rice
a small glass vegan white wine

(optional)
800ml vegetable stock

hot
200g frozen peas
2 tbsp nutritional yeast
1 lemon

zested and juiced
a small bunch flat-leaf parsley

finely chopped

Nutrition: per serving

kcal324

low
fat5g

low
saturates0.7g
carbs52.7g
sugars9.5g
fibre9.9g
protein12.2g
salt0.6g

low

Method

step 1

Heat the olive oil in a large, deep frying pan, add the onion, fennel and courgette, and fry for 10 minutes until softened, adding a splash of water if it starts to catch. Add the garlic and fennel seeds, and cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil. Pour in the wine, if using, and bubble away until reduced by half.
step 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.

Cook's notes

Nutritional yeast is deactivated yeast that adds a savoury, umami flavour to vegan dishes – it is available from health-food shops and large supermarkets.

Head here for more risotto ideas

Beetroot Risotto Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 5 out of 5.2 ratings

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