Spring pea risotto

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pea 2

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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.