Pea and Mint Risotto
Pea and Mint Risotto
2016-02-25 14:41:51
Serves 4
Ingredients
- 2 cups (large bunch) fresh mint, roughly chopped
- 1 teaspoon salt (reduce to taste if sodium is a concern)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves of garlic, minced
- ⅓cup (75ml) dry white wine
- 2 cups (450g) Arborio rice
- 6⅓cups (1,425ml) vegetable stock
- 3/4 cup (170g) frozen peas
- 225g cup snow peas or sugar snap peas, trimmed, blanched and halved
- ½cup (115g) nutritional yeast
- 2 tablespoons vegan cream cheese plus extra for serving
- Snow pea tendrils (optional)
Instructions
- Put the mint and salt into a mortar and pestle, and pound it until a rough paste forms. If you don't have a mortar and pestle for the mint, give it a few pulses in the food processor, and then use the back of a spoon and a bowl to mash it into a paste. Add 1 tablespoon of the olive oil, and stir to combine. Set aside.
- Heat the other tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and cook them, stirring occasionally, for 4-5 minutes or until the onion has softened.
- Add the wine, then cook it off for another 2 minutes before adding the rice and cooking it for 2 more minutes, stirring frequently.
- Add the stock, 1 cup at a time, allowing each cup to absorb into the rice mixture before adding the next, and cook, stirring frequently, for 20-25 minutes or until the rice is cooked al dente.
- Remove the pot from the heat and stir in the nutritional yeast, vegan cream cheese, snow peas, frozen peas and salt and pepper (to taste).
- Serve with a dollop of vegan cream cheese, and if you like, drizzle the servings with a little more olive oil. Add some snow pea tendrils, if you have them.
Notes
- Recipe courtesy of Caeli Bussell of Little Vegan Bear.
- Photograph www.sustymeals.com
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