Pea & Mint Risotto
Ingredients
3 cups Peas fresh or frozen
1 cup Risotto Rice (or slightly undercooked Brown Rice)
3 1/2 cups Veg Stock or Chicken Bone Broth
1 cup Dairy Free Milk of your choice
1 large finely chopped Celery Stalk
1 finely chopped Onion
5 finely chopped Garlic Cloves
2/3 cup chopped Mint Leaves
1 Lime (juice & zest)
3 tbs Nutritional Yeast
Olive Oil, Salt and Pepper
1 thinly sliced Zucchini to garnish (optional)
Instructions
- Start by sautéing the onion and celery in some olive oil until soft.
- Add garlic and cook until fragrant.
- Stir in the rice, lime juice and zest.
- Next pour in the stock, around a cup at a time, stirring often until the rice absorbs most of the liquid.
- Meanwhile, in a food processor or a blender, process the milk with 1 cup of peas and nutritional yeast until smooth.
- When your rice has absorbed most of the stock, add the remaining 2 cups of peas and pour in the milk & pea mixture.
- Mix well, bring to simmer and cook, stirring often, until the risotto has reduced to desired consistency.
- Stir in the freshly chopped mint, season with salt and pepper and serve with thinly roasted zucchini (optional).
