Add the mix, and combine well with other ingredients.
Add a ladle of stock and stir until almost evaporated. Repeat until half of the stock is used.
Add the remaining stock to the pan along with the zucchini, peas and seasoning.
Cover and simmer for a further 10 minutes, or until rice is tender.
To serve, sprinkle the risotto with toasted pine nuts and parsley.
2oz vegan margarine
2 medium onions chopped
8oz mushrooms chopped
8oz risotto rice (such as arborio)
1 pint vegetable stock
4oz frozen peas
1 zucchini, sliced thinly
2oz toasted pine nuts
sea salt and black pepper
4 tbsp freshly chopped parsley to garnish