Anna Jones' Green Pepper & Pistachio Risotto

Serves 2-4.

Ingredients

• 4 green peppers
• 75g pistachios
• 1 clove garlic
• lemon juice
• 100ml olive oil
• large bunch basil, extra for the garnish
• 50g spinach
• 2 tbsp vegan parmesan

For the risotto:

• 200g short grain brown rice
• 1 tbsp olive oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 tbsp vegan butter/margarine/olivio
• 1 leek, diced
• 200ml coconut milk
• 200ml oat milk

Method

1. Char the peppers and leave in a bowl with a lid on to sweat. Then peel and deseed them, and place in a food processor with the pistachios, garlic, lemon juice, olive oil, basil leaves, spinach and half the vegan parmesan, and blend until smooth. Add some of the oat milk if it’s too thick.
2. Tip this mixture into a saucepan and add the coconut milk and oat milk and simmer for 5 minutes. Season with salt and pepper.
3. Cook the brown rice separately according to the packet instructions, usually between 20-30 minutes until al dente. In a large saucepan, heat a little olive oil and sauté the onions and garlic for 10 minutes until translucent. Add in a knob of margarine and the chopped leeks and cook for a further 5 minutes until the leeks are softened.
4. Add the cooked rice to the onions along with the green pepper sauce and simmer together for 5 minutes. Stir in the remaining vegan parmesan. Serve with a sprinkling of fresh basil and chopped pistachios.