avocado pesto, sweetcorn, pepper and roast tomato risotto.

With an avocado and basil pesto stirred through and scattered on top, this deliciously colourful risotto is packed with roast tomatoes and peppers and jewelled with toasted sweetcorn. If you're looking for vegan recipes or are taking part in veganuary, you might be pleased to know it's a totally plant based recipe too. Whether you're looking to introduce more veggies into your diet, try out something new or get involved with meat free Monday, there are lots of ways to get more plant based ingredients into your day-to-day at your local Co-op. 

I'm collaborating with Central England Cooperative throughout January on their healthier, plant-based and low alcohol ranges - and I can't wait to share with you what I find, and what I think. But for now, read on for this tasty vegetarian avocado pesto, sweetcorn, pepper and roast tomato risotto recipe. All of which can be found at your local store - even the ripe avocado, tomato medley and fresh herbs.

Shopping list.
(Serves two)
♥ 100g cherry tomatoes, halved
♥ One red pepper, de-seeded and sliced 
♥ One white onion, finely chopped
♥ 120g risotto rice
♥ 200ml vegetable stock
♥ Two garlic cloves, crushed or finely chopped
♥ One ripe avocado
♥ A bunch of fresh basil
♥ 1 tsp wholegrain mustard
♥ One small tin of sweetcorn
♥ A few drops of lemon juice
♥ Salt and pepper to taste
♥ Olive oil or plant based butter 

Preheat the oven to 180 degrees C.

Step one. Scatter the tomatoes and pepper slices on a baking tray, drizzle with olive oil and season. Allow to bake for 20 minutes.

Step two. Begin by cooking the onion with a little oil or plant based butter on a low heat in a large pan. After ten minutes, add in the rice and lightly toast. After 1-2 minutes, add in a little stock.

Step three. Continue to cook the risotto for around 15 minutes, adding stock as it soaks up. 

Step four. In a bowl, mash half the avocado along with around 3 finely chopped basil leaves. Add in the mustard and garlic - this is your pesto. Set aside the other half of the avocado and cut into cubes, drizzling with a little lemon juice.

Step five. Add a little oil to a small pan and toast the sweetcorn for 3-5 minutes, whilst the risotto finishes cooking.

Step six. Stir in the avocado pesto, pepper and tomatoes to the risotto. The risotto is cooked when the rice has softened.

Step seven. Season to taste and scatter with the avocado, sweetcorn and basil leaves. 

Have you ever made a vegan risotto? Or added avocado and basil to a risotto recipe? 

In collaboration with Central England Co-op