Vegan Breakfast and Courgette Risotto

Courgette and peas make for a wonderfully green risotto, Topped with our Vegfurter vegan Sausages. This is a yummy fresh and uplifting dish, perfect with a squeeze of lemon and a sprinkling of parsley.

Ingredients

• 1 pack Heck! Vegan Breakfast
• 1 tbsp Olive Oil
• 1 Onion, finely chopped
• 1 Courgette, halved lengthways and thinly sliced
• 3 Garlic Cloves, crushed
• ½ tsp Fennel Seeds, lightly crushed
• 200g Risotto Rice
• 800ml Vegetable Stock
• 200g Frozen Peas
• 1 Lemon, zested and juiced
• Small Bunch flat-leaf parsley, finely chopped

Method

1. Heat the olive oil in a large, frying pan, add the onion and courgette, and fry for 10 minutes until softened, adding a splash of water if it starts to catch.
2. Add the garlic and fennel seeds, and cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil.
3. Place a frying pan on the hob with a drizzle of Olive oil on a medium to high heat. Add the Vegfurters to the pan and cook for 12-14mins, until golden on each side.
4. Keep the vegetable stock in a pan over a very low heat to keep warm. Add a ladleful at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time.
5. Once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked.
6. Stir in the lemon zest and juice of 1/2 lemon, chop each Vegfurter into bite sized chunks and divide between shallow bowls and top with the parsley and a slice of lemon, 

Enjoy!