Now we are nearly three weeks into January, New Year’s resolutions are being abandoned left, right and centre. Bar and pub owners around the country breath a sigh of relief as people realise just how meaningless their lives are without alcohol, drop the “dry-january” facade and neck a double whiskey on the way home from work. Likewise those friends whose instagram feeds were overflowing with smug pictures of brightly coloured salads, meat substitutes and the veganuary hashtag have gone conspicuously quiet. After all it is hard to type with fried chicken grease all over your hands.
But fear not my will-power deficient friends, here is a recipe for something veganish that is actually pretty tasty and may just restore your faith. Also, you may not believe me but, much like the proverbial puppy, veganism is not just for January. Yes that is right you don’t just have to be a vegan for a month then go back to gorging yourself on steak for breakfast. You could make this recipe all year round, and (and here’s the big one) you don’t even have to be a vegan to cook it. The only real difference from a normal risotto is that it doesn’t have any parmesan in it but the courgette pesto means it still tastes creamy and delicious. After all, most of us do very little for the environment except throwing the odd wine bottle in the recycling, so skipping the grated cheese on a couple of dinners is the least we can do.