Vegan lemon and fennel risotto

Ingredients for 4 servings:

• 1 onion(s)
• 1 large fennel bulb(s)
• 2 tbsp olive oil
• 200 g risotto rice
• 150 ml white wine, vegan
• 1 garlic clove(s)
• 0.7 liters of vegetable broth
• 2 tbsp capers
• 1 tsp, heaped almond butter, white
• 1 tbsp nutritional yeast
• 1 organic lemon(s), grated peel and juice
• 1 handful of basil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with basil and capers

Dice the onion and fennel, reserving the fennel fronds for later. Gently fry the onions and fennel in olive oil. Add the risotto rice until translucent. Deglaze with the white wine and reduce the wine. Add the crushed or finely chopped garlic. Pour in the vegetable stock in small portions and reduce while stirring. Then add more stock and reduce while stirring again. When about half of the vegetable stock has been used up, add the capers. When the rice is cooked and has absorbed all of the stock, stir in the almond butter and nutritional yeast. Finally, stir in the lemon zest, fennel fronds, and basil. Season to taste with pepper, lemon juice, and a little salt, if desired. Garnish with the fennel fronds.