Not sure about you guys, but here in Greece the spring has finally sprung. It’s a bit late for here and the evenings are still on the cold side, but the days of furious storms and unrelenting winds are finely gone. Thank God! (or whoever is in charge of weather patterns)…This grand occasion calls for a special seasonal meal out on a terrace. And what can be more seasonal than a creamy vegan risotto packed with vibrant green vegetables: asparagus, broad beans and leeks? I know what you’re thinking – isn’t risotto normally spiked with heavy cream (or at the very least butter) and generously sprinkled with Parmesan cheese? It may well be, but it doesn’t have to be at all. This one is just as tasty and it is guaranteed NOT to give you a heart attack, which is always a bonus.
The key to a nice vegan risotto is using the right rice and a bit of patience, as our resident risotto master – Duncan – will tell you. You need to make sure that you give the risotto rice a couple of minutes in the pan with the garlic and onion before adding in the liquids. It is also important to add the stock in slowly and watch for when the rice is showing the signs of drying out to top it up with more. That’s all there is to it, really. An easy gremolata topping helps this dish come to life. It’s fragrant and zesty and does more than a good job of replacing more commonly used Parmesan cheese so you won’t feel deprived.
20 almonds 10 mint leaves zest of 1 small lemon 2 tbsp lemon juice 1 heaped tbsp of nutritional yeast** (optional) a pinch of salt a small pinch of pepper
