Beetroot Risotto..

Ingredients.. 2 tbsp extra virgin olive oil1 onion, peeled and finely chopped2 garlic cloves, peeled and finely chopped2 tsp freshly chopped thyme1 tsp grated lemon rind350 g/12 oz risotto rice150 ml 1 ¼ pint dry vegan white wine900 ml/1 ½ vegetable stock, heated2 tbsp vegan cream alternative or coconut cream225 g/8 oz cooked beetroot, peeledContinue reading “Beetroot Risotto..”

Risotto Primavera

Make with frozen veg any time of the year. Good quality stock is the key so try to home-made rather than ready made. Ingredients: 1.25 litre (44 fl oz/5 cup) vegetable stock 250 g (9oz) young asparagus spears, woody ends snapped off 200 g (7 oz) shelled broad beans, fresh or frozen 150 g (5Continue reading “Risotto Primavera”