Fabulous pea, courgette and coconut risotto

Inspired by a Deliciously Ella recipe this risotto is sooooo creamy and filling! Cook the rice in veg stock and coconut milk to make it super creamy and thick. Stir in nutritional yeast or vegan cheese at the end to make it extra flavoursome.

This recipe makes a good 4 servings, and the leftovers keep nicely in the fridge.

Ingredients:

- 4 crushed garlic cloves

- 400g short grain rice

- 1 400g tin coconut milk

- Lots of peas

- 3 large courgettes, finely sliced

- 1.2 litres of veg stock

- 1 lemon

- A splash of cider vinegar

- A splash of non-dairy milk

Recipe:

- Warm 5 crushed garlic cloves in a slug of oil

- Throw in 400g short-grain rice, coconut milk, veg stock, a splash of cider vinegar and half the juice of a lemon

- Bring this to the boil and reduce to a simmer for at least 30 minutes. Add more water if you need to!

- Add the peas and courgettes and keep it simmering

- Next for the magic! Make a creamy pea mix by blending some peas, milk, half the juice of a lemon and a slug of oil into a creamy thick sauce. Add nutritional flakes or cheese here if using.

- Stir in this creamy pea mix and simmer for another 5 minutes before serving.

Serving tip: Serve with a little fresh mint or fresh basil to add to the aroma.

Bon appetit! Sit back and wait for the compliments at the dinner table.