It’s back! You can browse recipes and add ingredients straight into your groceries basket with our shopping tool – shopping has never been so easy.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This risotto is packed with fresh spring flavours. The pea pureé turns it a vibrant green and What the Cluck chicken-style pieces give it great texture. Top with herby gremolata for a delicious meal. See method
of the reference intake
Meanwhile, bring a small pan of water to the boil, add the peas, bring back up to the boil and simmer for 2 mins. Add the spinach and basil to the pan and cook until just wilted. Drain, return to the pan and blitz with a stick blender until smooth.
Mix all the gremolata ingredients together and season with a generous amount of freshly ground black pepper.
When the risotto is cooked, stir through the pea purée, The Vegetarian Butcher What the Cluck, lemon zest and juice and cook for 2 mins to heat through. Season to taste with freshly ground black pepper and sprinkled with the gremolata to serve.
See more Vegan recipes
Before you comment please read our community guidelines.