METHOD:

Bring your vegetable stock to a boil and then turn it right down, you can also use water with stock cube or powder accordingly. Keep this warm throughout cooking the risotto.

Warm your oil in a pot. Once warmed add your chopped shallots and saute for a couple of minutes, until slightly translucent. Add your garlic and saute another minute.

Add in your rice, it should be dry i.e. don’t rinse it. Mix it through the shallots and garlic and toast it for a minute or two until it looks glossy. Then pour in the wine and let it cook of four a few minutes, until the liquid is almost completely absorbed. Stir throughout with a wooden spoon.

Start to add your warm vegetable stock one ladle full at a time. Stir more or less continuously and let the liquid almost completely absorb before adding the next ladle full. This will take roughly 30-35 minutes. Taste the risotto before adding the last couple of ladles to make sure you are not overcooking the rice.

Once all the stock has been absorbed and the rice is tender take it off the heat. Stir through your lemon zest and juice as well as nutritional yeast and season with salt and black pepper.

Serve right away and garnish with a wedge or slice of lemon and I used some pea shoots as well to add a pop of green. It also tastes great with a side of roasted asparagus.