Vegan Spring Risotto

• ½ bunch of silverbeet, stems and leaves separated and washed
• ½ bunch mint
• 2 tbsp extra-virgin olive oil
• 1 small onion, peeled and finely chopped
• 3- 4 fresh bay leaves
• 2 cups Arborio rice
• 5 cups boiling vegetable stock or lightly salted water (you should be able to taste the salt in the water without it being too salty)
• 1 cup fresh peas (frozen will do, blanched in boiling salted water till tender)
• Asparagus, tails trimmed and cut into thin rounds
• ½ cup baby beans, sliced into thin rounds
• ½ cup shredded vegan “cashew” parmesan
• ½ cup soft cashew cheese
• 2 tablespoons chilli oil (optional)
• Salt and pepper, to taste

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1. In a large pot of boiling water, blanch the silver beet leaves with half the quantity of peas and mint, and cook for approximately 2 minutes before draining and pureeing in a food processor until smooth. 2. Season with a little salt and set aside. 3. Heat the olive oil in your Tefal Ultimate Multipan over moderate heat. 4. Add in the onions and diced silver beet stems, cooking till soft and translucent. 5. Add in the bay leaves and Arborio rice, stirring to coat in the oil, you will notice that it starts to crackle a little to which point you can start to add in the vegetable stock a little at a time till all is absorbed; this should take around 20 - 25 minutes. 6. After this time, remove from heat and add a puree of silver beet and the remaining vegetables, mixing till well incorporated. 7. Add a good amount of salt and black pepper to taste. 8. Serve with a few spoons of soft cashew cheese and fresh mint leaves and finish with a little chili oil before serving.