1 fennel bulb, sliced
1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)
1/2 a courgette, diced
1 onion, chopped
250g of arborio rice
1 clove of garlic, chopped
1/2 a cup of white wine
1 tsp of vegetable bouillon
800ml of water
1 sprig of mint, chopped (alternatively 1 tsp of dried mint)
1 tsp of dried thyme
2 tbsps of vegan butter
2 tbsps of vegan parmesan, grated
Boil water and pour in to a jug, mix in the bouillon to make a stock.
In one pan melt 1 tbsp of butter
Add the onion and garlic and saute for around 5 minutes until the onion starts to soften.
Add the rice and wine, stir and cook for two minutes until the wine is almost evaporated.
Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.
Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency.
In the mean time, in another pan, melt 1 tbsp of butter, add the fennel and saute until the fennel starts to turn golden.
Add the broad beans, courgette, mint and thyme, saute for a further 5 minutes.
Stir the fennel, broadbeans and courgette mix in to the rice adding salt and pepper to taste.
Stir in the parmesan.
Serve with a little drizzle of olive oil.