An elegant lemon scented risotto combining the simply delicious flavours of spinach and roasted pistachio nuts. Aromatic and creamy; this is a perfect dish for a light evening meal or serve topped with mock-meat for a hearty meatless dinner. Simple to make, insure you use a good quality vegetable stock for the best results and for this recipe I used two good sized lemons. A great vegan meal full of flavour and texture and perfect for Meatless Monday; risotto is an absolute favourite!

Lemon Risotto w/ Spinach & Pistachio
Preparation time: 35mins // Serves 4

• 2 cups arborio rice
• 5 cups vegetable stock
• 2 tbs extra virgin olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, minced
• 2 lemons, zest and juice
• ¾ cup white wine
• 100g baby spinach leaves
• ½ cup unsalted pistachio nuts, shelled
• 1 tbs parsley, roughly chopped

Place the pistachios on an oven tray and roast under a low grill for 2-3 minutes until golden. Watch them carefully as they can burn very quickly. Remove from heat a roughly chop. Set aside.

In a medium saucepan bring the vegetable stock to boil; turn heat to low and leave to very gently simmer.

In a large saucepan heat the oil; add the onion and cook for 4-5 minutes until soft; add the garlic, cook, stirring, for a further 1-2 minutes.

Stir in the rice and lemon rind and combine well until rice is well coated in oil.

Add the wine and simmer for 2-3 minutes stirring until wine is reduced.

Using a soup ladle spoon one ladle of vegetable stock into the rice mixture; stirring until all the liquid has been absorbed before adding another ladle.

Continue to cook the risotto over a gentle heat adding the stock one ladle at a time until all the liquid has been absorbed and the rice is al dente (tender); about 25 minutes.

Remove from the heat; stir in the lemon juice, spinach, pistachio nuts and parsley; season with salt and pepper to taste.

Serve topped with mock meat or on its own with crunchy bread. Yum!