Pea Risotto

Pea Risotto

Serves 3-4

Time to make: 40 minutes

Directions

1. Heat a large pan over medium heat with 2 tsp of oil.
2. Bring a medium pot of water to boil.
3. Finely chop the garlic and shallots and then add to the heated pan.
4. When the garlic and shallots turn golden, add the cup of rice. Stir the rice in the pan for a few seconds, and then add the white wine to the rice. Stir to incorporate.
5. Once the wine has been absorbed, add 1 cup of broth to the rice and stir. Continue to add broth 1 cup at a time once the previous cup has been absorbed. This should take about 15-20 minutes.
6. While the rice is simmering, add the peas to the boiling water. Follow the package instructions for cook time. Once cooked, drain the water from the peas and set aside 1 cup.
7. Take the other ½ cup of peas and add it along with the spinach and ⅓ cup water to a food processor. Blend until smooth. The mixture should be on the thinner side. If having trouble blending, add a tbsp more of water at a time.
8. Once all the vegetable broth has been used, add the pea purée, nutritional yeast, lemon zest and salt and pepper. Stir until everything is nicely mixed. Then, add the remaining peas.
9. This risotto is best fresh but can be stored in the fridge for a few days and reheated before eaten.

Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams