Vegan Pea Risotto
Save
Looking for new recipe ideas to serve your vegan friends? Try this vegan pea risotto an easy and light recipe for a green delicious dish!
06 June, 2018
ingredients
Olive oil
2 tbsp
Carrots
1 small, peeled and finely diced
Shallots
1, finely chopped
Garlic
1 clove, minced
Rice vinegar
185 g, arborio
Vegetable stock
850 ml, low-sodium
Basil
2 tbsp, leaves, finely chopped
Beans
225 g
Peas
150 g
Mint
2 tbsp, leaves
Salt
Pepper
freshly ground
Preparation
Heat the olive oil in a large saucepan set over a medium heat until hot.
Add the carrot, shallot, garlic, and a pinch of salt, sweating for 5 minutes until softened.
Add the rice and cook for 2 minutes, stirring frequently.
Incorporate the stock by the ladle, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy; 20 - 30 minutes.
Stir in the chopped basil, broad beans, and petit pois.
Cook over a low heat for a further 2 - 3 minutes.
Season to taste with salt and pepper.
Spoon into bowls and serve with a garnish of mint leaves.
Related
Search Recipes
Cold Beetroot Soup with Radishes, Cucumber, Dill and Kefir
Next Recipe