This fresh vegan one-pot supper makes the most of the season’s fresh produce – plus it’s a great way to get kids to eat their veg
Prep:15 mins
Serves 4
1 tbsp olive oil1 onion and 2 garlic cloves, finely chopped3 ripe tomatoes, roughly chopped350g carnaroli or other risotto rice1 tsp chopped rosemary1 ½l hot vegetable stock3 courgettes, finely diced140g peas, fresh or frozenlarge handful basil, lightly torn
STEP 1Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.STEP 2Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.STEP 3Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.
