Vegan Green Bean and Herb Risotto

A yummy vegan and lower fat version of an Italian favourite; this herby risotto is so rich and flavoursome thanks to the addition of the nutritional yeast,  you would never know it was cheese-less! The combination of the herbs and lemon zest really lifts the flavour to make a delicious and healthy dinner.

Enjoy!


Serves 4

Ingredients

  • 300g Packet of arborio rice
  • 1 Tbsp Olive oil
  • 1L Vegetable Stock
  • 1 Onion, Chopped
  • 2 Cloves Garlic, Finely chopped
  • Zest of 1 Lemon
  • 1/3 Cup Chopped Fresh Mint
  • 1/3 Cup Chopped Fresh Flat Parsley
  • 1/3 Cup Chopped Fresh Basil
  • ½ Cup Nutritional Yeast
  • 2 Cups Chopped Green Beans

Method

  1. Heat a tablespoon of olive oil in a large pan, on a medium heat.
  2. Once the oil is hot add the chopped onions, with a pinch of salt and stir around as the onions start to fry.
  3. Once the onions starts to turn translucent (after around 4 minutes), add in the garlic and stir around for another 2 minutes.
  4. Now begins the repetitive process; add the rice and mix around the pan to ensure every grain has been coated by the oil, and add then add the stock; aronund a ladleful at a time, adding another once the previous has been absorbed by the rice.
  5. After about 10 minutes of the ladling process, add the chopped green beans, lemon zest and the nutritional yeast to the pan.
  6. Continue with the ladling process until all the stock has been added and absorbed and the rice is tender (but still with a bit of bite – this should take around 20 minutes).
  7. At the end of cooking, add the chopped herbs and stir in to ensure that they are evenly distributed throughout the rice, cook for a further two minutes and then remove from the heat.
  8. Plate up, eat up!!
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