Vegan Pesto Risotto

Step 1

Put the oil in a saucepan over a low heat. Add the onion and garlic and cook very slowly for 8-10 minutes until soft and translucent, stirring occasionally with a wooden spoon. Either roughly chop the bread or tear it into very small pieces. Combine the oil, garlic and pieces of bread in a frying pan over a low heat. Fry for 4-5 minutes, stirring occasionally with a wooden spoon, until crisp and golden. Season with salt and pepper and set aside. Add the rice to the onion mixture, then add the boiling water and give it a good stir. Bring to the boil, then turn the heat down to a slow simmer. Leave to gently bubble away, stirring from time to time, for 20-22 minutes, until the rice is just cooked, but has a little ‘bite’ and the mixture is ‘soupy’ – that is, quite loose but not liquid. Add some boiling water if it needs it. Stir in the courgettes and peas during the last 2 minutes which is just enough to cook them but to keep their fresh green colour. Remove from the heat. Stir in the basil pesto, season with salt and pepper, spoon into a warm bowl, scatter over the crumbs, and serve.