Rainbow Risotto

This recipe is super versatile as you can add whatever you want! All you need is your favourite type of rice (I used risotto rice in this one but in all honestly you can sub whichever rice you have, just bear in mind the cooking time!), a variety of veg and optionally a meat substitute such as vegan Quorn. This recipe made 4 servings.

Ingredients:

• 8 Ounces risotto rice
• 180g vegan quorn pieces
• 2 small bell peppers
• 800ml vegan vegetable stock
• 3 handfuls of rocket
• 4 spring onions
• 100g canned lentils
• 1 carrot
• 2 large mushrooms
• 1 TBSP olive oil
• 60g sweetcorn
• Vegan parmesan-style cheese, to serve (optional)

1. In a large pan heat up the olive oil and gently fry the onion, pepper and quorn

2. Once the onion has softened, add the sweetcorn, carrot, lentils and mushroom and gently fry for around 5 minutes

3. Prepare 500ml of stock according to the instructions. Add this to the pan along with the rice, cover and simmer until most of the stock has gone

4. Stir and add another 300ml of stock

5. Cook until the rice is soft

6. Add the rocket and stir through

7. Serve with nutritional yeast or vegan parmesan cheese (violife do one, see below!)