Courgette, Pea and Mint Dairy-Free Risotto

Ingredients

• 320 g arborio risotto rice
• 2 courgettes, grated
• 200 g frozen peas
• 1200 ml vegetable stock
• 1 onion, finely chopped
• 15 g fresh mint, chopped
• 1 lemon, zested and juiced
• 3 tbsp olive oil

Method

1. 1

   Keep the vegetable stock warm in a saucepan over a low heat.

2. 2

   Heat the olive oil in a large pan, add the onion, and fry for 5 minutes until soft. Add the grated courgette and cook for 3 minutes more.

3. 3

   Stir in the rice and toast for 1 minute, then add the stock a ladleful at a time, stirring constantly, for about 18-20 minutes until creamy and al dente.

4. 4

   Stir in the frozen peas for the final 3 minutes of cooking time.

5. 5

   Remove from the heat, stir in the lemon zest, lemon juice, and mint. Season well and serve immediately.