Vegan Pea and Watercress Risotto

Place the cube (2 stock), mint stalks (10 g) and water (2 litre) in a large pan. Keep on a low heat on the back of the hob.

Heat olive oil (1 tbsp) in a deep frying pan or wide saucepan over medium heat. Fry the onion (1 large) with a [pinch salt] for 8-10 minutes until very soft. Stir in the garlic (3 clove) for a minute until fragrant, then add the risotto rice (400 g). Cook for 5 minutes, stirring often, to toast grains and coat in oil. Start 10m timer

Add the hot stock, a ladleful at a time, continually stirring. Discard any mint stalks. Wait until the stock has been absorbed before adding the next spoonful. After 20-25 minutes of constant stirring, check the rice grains. Keep adding stock until the grains are just tender and creamy. You may not need all the stock. Start 25m timer

Stir in the frozen peas (250 g) and cook for 2 minutes to warm through. Finely chop the mint leaves (20 g). Mix most of the chopped mint leaves (20 g), zest (1 lemon), juice (1 lemon), and all the vegan cream cheese (50 g) into the risotto. Season to taste, fold in half the watercress (80 g), and remove from heat. Add a lid and leave to rest for 5 minutes. Start 5m timer

Mix olive oil (1 tbsp), the remaining chopped mint leaves (20 g), juice (1 lemon) and [pinch salt] to make a simple dressing. Toss the rest of the watercress (80 g) in the dressing, and serve alongside or on top of the risotto, with more lemon zest and [black pepper].