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Lemon pea risotto

Ingredients

200g arborio rice
750ml vegetable stock stock
100ml vegan white wine
½ a white onion
1 garlic clove
50g petit pois
25g nutritional yeast
1 lemon
Lucy’s Dressings Classic House
Parsley

Method

Finely dice your onion and mince your garlic. Place in a saucepan on a low heat with a generous glug of Lucy’s Classic House Dressing. Sautee until the onions are soft and translucent.

Next add your arborio rice. Mix around and then add your white wine.

Once the wine is absorbed start to ladle in your vegetable stock bit by bit, until the risotto rice is al dente.

Once you think it is very nearly finished. Add your peas and nutritional yeast with lots of pepper and pinch of salt.

Mix it all together before serving out onto individual plates.

Drizzle with Lucy’s Classic House dressing and sprinkle with grated lemon zest and finely chopped parsley.