Creamy Pea Risotto
Perfect for spring, this creamy pea risotto is vegan friendly. Bright green in colour, the flavour of the peas really works with the garlic and caramelised shallots.
Ingredients
- 1 tbsp olive oil
- 2 shallots
- 2 large cloves garlic finely chopped
- 500 g frozen peas
- 2 tbsp nutritional yeast
- 200 ml vegan single cream
- 250 g arborio rice
- 1 tsp rice wine vinegar
- 1 l vegetable stock
- Salt and pepper
- 3 tbsp sunflower seeds
Instructions
- Start by finely slicing the shallots and frying in the olive oil on a low heat, after around 5 minutes add in the finely chopped garlic cloves and continue to fry for a few minutes
- Add in the arborio rice, toast for a minute before adding in the vinegar, followed by a cup full of the stock, allow the rice to absorb then repeat the process until it has absorbed the entire 800-1l of stock
- Meanwhile prepare the peas by defrosting in water in the microwave, drain then add to a blender with the nutritional yeast, a large pinch of salt and pepper and the vegan cream, blend until smooth
- Once the rice has absorbed all of the stock, add the creamy pea mixture, note you may need to add a splash more water depending on the texture
- Season again with salt and pepper, in a separate pan add the sunflower seeds and toast on a high heat then top the risotto and enjoy