Heat up a large pot and add the olive oil and diced onion. Fry the onion for about 5 minutes until translucent/lightly golden.
Add the garlic to the pot and fry for 2 minutes.
Add the arborio rice and toast for 2 minutes. Stir regularly to ensure the rice doesn't stick to the bottom of the pot.
Now, add the stock powder and water. Cook everything for 20 minutes. Stir the rice frequently.
In the meantime, cut the broccoli into small pieces and slice the zucchini.
Cut the tips of the green beans on each side. Discard the tips and cut the green beans into 2cm pieces.
Once the rice has cooked for 20 minutes, add the vegetables and cook the risotto for another 5-7 minutes.
Finally, stir in the vegan butter and close the lid and steam the rice for 2-3 minutes.
Serve the risotto with fresh mint and dill leaves, lemon zest, a drizzle of extra virgin olive oil and some freshly cracker pepper and salt flakes to taste.