1 organic vegetable low in-salt
2 shallots, peeled and diced
1 tbsp olive oil
Juice of 1 lemon
300g (1 ½ cups) brown or white
Risotto rice or Arborio
1 carrot, peeled and diced
1/3 courgette, diced
175g (1/4 cup) fresh, frozen or tinned
A small bunch of asparagus, woody ends
Removed and thinly sliced
2 spring onions, trimmed and finely sliced
1 tbsp nutritional yeast
¼ bunch of fresh mint, leaves picked and chopped
Pink Himalayan sea salt and freshly ground black pepper
And handful of watercress, to serve (optional)
1.Dissolve the stock cube in 1.5 litres (6cups) boiling water in a saucepan over a low heat.
2.place a frying pan over a medium-low heat and fry the shallots in the olive oil for 5 minuets until softened. Add half the lemon juice with the rice and fry for another 2 minutes.
3.Add the carrot with the remaining lemon and fry for a further 3-5 minutes.
4.Add one Ladle of veg stock to the pan and keep stirring until the rice has absorbed all the liquid. Repeat this for 25 minutes or according to the instructions on the packet of rice, adding one Ladle of stock at a time and continuously stirring.
5.For the final 10 minutes, add the courgette, broad beans, peas, asparagus and sprinkle onions. When the last of the stock has been absorbed, season well with salt and pepper and remove from the heat. Stir in the nutritional yeast and most of the mint.
6.Serve sprinkle with the remaining mint and with handful of watercress on top.