Vegan risotto with gremolata

Vegan risotto with gremolata is a perfect way to welcome spring. It’s fresh and light, packed with seasonal green veg and topped with a fragrant gremolata.

RISOTTO:
3 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
15 cm leek (green part), sliced thinly
750 ml hot vegetable stock
300 g risotto rice (I used Arborio)
175 ml glass dry white wine
500 g asparagus
200 g podded broad beans
salt
pepper

GREMOLATA:
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

View the full recipe at Lazy Cat Kitchen →