BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year. Henry Firth

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IRRESISTIBLE RISOTTO

      This risotto is bursting with colour, flavour and healthy goodness. We’re big fans of getting as much green into our bodies as possible to give us the vital nutrients we need. This dish is testament to that, but it’s also delicious. Cook slowly, add the stock bit by bit and you’ll have a dish guaranteed to please!

       SERVES 4

      60g macadamia nuts

      1 medium red onion

      2 large garlic cloves

      3 tbsp mixed fresh herbs, such as sage, parsley and mint

      75g green beans

      60g asparagus

      60g kale

      ½ lemon

      900ml vegetable stock

      2 tbsp olive oil

      225g risotto rice, such as Arborio or Carnaroli

      125ml dry white wine

      75g garden peas

      3 tbsp nutritional yeast

      1½ tbsp dairy-free butter

      salt and black pepper

       Preheat oven to 160°C | Small baking tray | Medium saucepan on a low heat | Medium saucepan on a medium heat

      Spread the macadamia nuts over the small baking tray, put the tray in the oven and toast for 5–8 minutes, until golden | Leave to cool slightly, then roughly chop

      Meanwhile, peel and finely chop the red onion and garlic | Chop the herbs | Slice the green beans into 2cm pieces | Snap the tough ends off the asparagus and cut the stems into 1cm pieces | Remove the tough stems from the kale and roughly chop | Finely grate the zest of the lemon

      Pour the stock into the medium saucepan on a low heat and keep warm

      Add the olive oil to the other pan | Add the chopped onions and cook until they begin to soften, about 10–15 minutes | Add the garlic and stir for another minute | Pour in the rice and toast for a further minute

      Turn up the heat slightly and pour in the white wine | Simmer until the liquid has almost completely evaporated, stirring frequently | Add the green beans and asparagus to the pan and give everything a stir

      Now start adding a ladleful of stock at a time, stirring continuously and waiting for the stock to be absorbed before adding the next ladleful | After 8 minutes, add the peas and kale to the pan and continue to cook for a further 6–8 minutes, until the rice is just cooked and the vegetables are tender (you might have a little stock left over)

      Remove the pan from the heat, stir in the chopped herbs, nutritional yeast, lemon zest, macadamia nuts and dairy-free butter | Season to taste with salt and pepper and serve immediately