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This vegan gin risotto can be easily adapted to whatever you have growing in your garden or bought from the market. It doesn鈥檛 have to be vegan, you can easily add butter, parmesan and use chicken stock and you can always swap the gin for wine, vermouth or cider.

For the stock:

* 2-3 heaped tablespoons vegan bullion powder added to about a full kettle鈥檚 worth of water (you can always add more boiling water if needed. Your
risotto rice will have a recommended quantity.

Risotto:

* 3 tablespoons rapeseed oil
* 1/2 large white onion, diced
* 1 clove garlic, chopped
* 1 medium courgette, grated
* 200g risotto rice
* 60ml gin (We used Gin Mare as it's full of savoury Mediterranean flavours), plus a drizzle to add later on just before serving.
* 1 handfuls raw peas (frozen peas are fine if you allow them to come to room temp).
* 2 handfuls spinach leaves
* 1 large handful sized soft herbs from the garden (mint, fennel, lemon balm, oregano, parsley, winter savoury, thyme, whatever you have to hand
really).
* zest of 1 lemon
* 1 tablespoon Engevita yeast flakes (vegan flakes that add a a cheesy depth to the dish).
* salt and pepper

To garnish:

*extra virgin olive oil
* toasted flaked almonds
* edible flowers (We used, chive, sage, dianthus and marigold.)

Method:

1: Get your stock simmering in a large saucepan and make yourself a gin and tonic.
2: Pour the oil into a heavy based casserole dish then add onion, garlic and courgette. Cook to soften and until courgette has released all its water
and is drying out.
3: Add the rice, stir then add the gin. Cook for 30 seconds then add a ladle of stock. Stir and cook until the stock is absorbed then add another.
repeat this until the rice is cooked al dente. It will take about 12-15 minutes or so.
4: Add your spinach, peas and soft herbs. Stir well. Add a slug of gin (optional) then add a ladleful more of stock then add the yeast flakes. Season
with salt and pepper then serve.
5: Grate over the lemon zest then garnish with the flaked almonds and any leftover fennel fronds and the edible flowers.

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