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pea risotto
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Pea Risotto

Plant Based Pea Risotto with leek, spinach and lemon.
Course dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 640kcal

Ingredients

  • 1 tbsp Olive Oil
  • 1 tbsp Vegan Butter (or another tablespoon olive oil)
  • 2 medium Leeks, thinly sliced
  • 4 medium Garlic cloves, minced
  • 200 g (1 cup) Risotto Rice
  • 1 L (4 cups) Vegetable Stock
  • 160 + 40 g (1 cup + 1/4 cup) Frozen Peas, divided.
  • 1 tbsp Fresh Dill, finely chopped. Use 1 tsp if using dried.
  • Juice Half a Lemon
  • 30-50 g (a handful) Fresh Spinach
  • Salt and Pepper (to taste)

Garnish (optional)

  • Zest of 1 lemon
  • Drizzle Olive Oil
  • Sprig of Dill

Instructions

  • Heat the olive oil and butter in a large heavy bottomed pan on a medium heat.
  • Add the sliced leeks and sautee for 5 minutes until softened.
  • While the leeks cook, prepare your stock in a jug (if you are using cubes or powder)
  • Add the garlic to the pan and sautee a few more minutes, until fragrant but not browned.
  • Add the risotto rice. Stir well to coat the rice in the olive oil and melted butter.
  • Add in around 3 quarters of your vegetable stock. Cover the pan with a lid and let simmer for around 15-20 minutes until the water has absorbed.
  • Check the rice by biting into a grain. If it's still quite hard, add in the rest of the stock and continue to cook until all the water is absorbed.
  • Once the rice is cooked, it should be soft and tender. Add in most of the frozen peas and all of the freshly chopped dill. Continue to gently heat the pan to warm the peas all the way through.
  • To a blender jug, add the remaining peas, spinach, juice of half a lemon and a tiny splash of water to help things get moving. Blend until smooth.
  • Add the green juice to your risotto and stir well to combine. Continue to heat gently for another minute or 2.
  • Serve immediately, garnish with the lemon zest, a sprig of dill and drizzle of olive oil.

Notes

Dill can be substituted for parsley or chives if you prefer. Or if using dried herbs, use 1 tsp instead of 1 tbsp. 
The butter can be substituted for another tablespoon of olive oil.
If serving alone, this makes 2 servings. If serving alongside protein and other veggies it would serve 4 people!
(640 calories for 2, 320 calories for 4)