Pea Risotto
We’ve teamed up with the Lizalet and Emily from @thecuriouscarrot_ to bring you this super simple (and oh so delicious) pea risotto, that the whole family will enjoy!
Prep: 5 min | Cook: 25 min | Serves: 2
Pea Risotto
1 tbsp olive oil
½ brown onion, chopped
2 garlic cloves, crushed
1 cup of arborio rice
1 heaped cup frozen peas
⅓ cup grated parmesan cheese
3 cups (750ml) hot chicken or vegetable stock
1 heaped tbsp sour cream (opt.)
pinch salt and pepper
01 Place peas in a bowl and cover with water. Microwave for 2 mins. Drain & puree peas with a stick mix.
02 Heat oil in a deep frypan over medium heat. Sauté onion and garlic for a 2 minutes, or until soft.
03 Add rice to pan and stir until slightly translucent. Add 1 cup of prepared stock, along with the pureed peas and season well. Stir until all liquid is absorbed.
04 Continue to add stock to the mixture 1 cup at a time, ensuring the liquid is absorbed each time. Stir intermittently during cooking to ensure even cooking.
05 Once rice is ‘al dente’ remove from heat and cover for 5 minutes.
06 Stir in cheese and sour cream. Serve with extra parmesan.
Tip:
This is such an easy recipe to bulk up with extra vegetables and protein. Why not try the following additions to your risotto: asparagus spears, shredded chicken, baby spinach leaves, diced zucchini, broccoli florets, or diced mushrooms.
MORE VEGETARIAN RECIPES
SHARE THIS RECIPE