Courgette and Pea Risotto

Dear Readers,

This courgette and pea risotto is ridiculously easy to make and full of nutrients to get you through your day! I made it from leftovers in my cupboard, its cheap and tasty what more could you possibly want out of a meal…?

So here’s what you’ll be needing to make this Risotto;

Serves 2

2tsp Coconut oil

1 Courgette

1 Onion

1 Cup Risotto Rice (Arborio)

1 Vegetable stock cube

200g Frozen peas

1/2 Lemon  (squeezed)

Thyme (add to taste)

2/3tbsp Nutritional yeast (optional)

To make

Boil 500ml of water and mix with the vegetable stock cube. Then add to pan along with the risotto rice and leave to boil for 15/20 mins or until cooked. Meanwhile chop the onion and courgette into small pieces. Heat the coconut oil in a saucepan and once warmed add the chopped courgette and onion. Stirring both pans occasionally leave the rice to boil down until almost know liquid is left. Then stir in the nutritional yeast, lemon juice, thyme and Frozen peas. After 2 minutes (or

when your peas are cooked) removed from heat and stir in the courgette and onion. Once combined serve and season to taste.

Hope you enjoy this dish as much as I did 🙂

To find more vegan food recipe ideas check out my vegan food recipe section!

Or follow this link to a delicious quorn pieces salad : /

Heres to a better future, until next time, Charlotte xxx
2018-04-29T15:58:46+00:00 Blog, Dinner, Lunch, vegan, vegan food|0 Comments

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