This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below).
Ingredients: (Serves 2)
- 1 tsp of olive oil
- 1/2 a white onion
- 3 cloves of garlic
- 1/2 cup of risotto rice
- 1 cup of fresh or frozen peas
- A handful of spinach
- 1 cup of vegetable broth (or water)
- 1 cup of white wine
- Juice and zest of one lemon
- Sea salt
For the vegan parmesan:
- 1 tbsp of ground almonds
- 1 tablespoon of nutritional yeast
- 1/4 teaspoon of sea salt
In a bowl combine the vegetable broth and wine and set aside for cooking.
Add the peas, spinach and about 1/2 cup of water to a blender and blend until smooth. Put aside for cooking.
In a large pan over medium heat sauté the finely chopped onion and garlic until softened and season well. Add the rice and stir in often until browned. Add the broth/wine mixture about 1/2 a ladle at a time and stir continuously until most of the liquid has been absorbed. Taste often to adjust seasoning, add more salt when needed. When you have added approximately 1/2 of your liquid, add the pea puree to the pan and stir well. Keep adding the liquid until the rice is soft but still had a slight bite to it. Squeeze in the lemon juice and add half of the zest. This should take about 1/2 an hour to cook over medium heat.
For the parmesan simply use the ratio 1 tbsp of ground almond/1 tbsp of nutritional yeast/1/4 teaspoon of salt. Combine well and store in an air tight container.
Serve the risotto with a drizzle of olive oil the remaining lemon zest and a sprinkle of the vegan parmesan.
