A fresh-flavoured, creamy, dairy-free risotto. I was looking for a way to cook fennel and cabbage and created this, including some carrots for texture and peas and lemon for freshness. Yum!
The stirring is important for risotto. The stirring action works the starch off the rice grains and thickens the stock, creating the creaminess. Forgetting to stir will result in regular fried rice. I imagine corn might be a nice substitute for the carrots, or they could be skipped altogether. If you feel cheese works for this recipe, of course, feel free to add it!