INGREDIENTSBolognese Risotto Vegan Recipe1 brown onion, diced2 garlic cloves, minced1 zucchini, diced1 carrot, diced1 1/2 cups of arborio rice1 can diced tomatoes2 tbsp tomato paste1 can lentils, drained and rinsed4 cups vegetable stock2 tbsp vegan butter2 tbsp nutritional yeast1 handful grated vegan cheese (optional)METHOD Add oil to a pot, add onion, garlic, zucchini and carrot. Continue cooking for about 5 minutes, until vegetables are softened. Add in rice and stir to briefly saute' Lower heat and add in diced tomatoes, tomato paste and lentils. Stirring until well combined Add 2 cups of vegetable stock, occasionally stirring so rice doesn't stick for about 15-20 minutes and stock is mostly absorbed. Add in the remaining 2 cup of vegetable stock and repeat the above step for about 10 minutes and the stock is mostly absorbed. Turn off heat and add in butter, nutritional yeast and cheese. Stir until well combined and cheese has melted
