Lemon-Pea Risotto with Mint

Name: Lemon-Pea Risotto with Mint
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6
Cuisine: Italian
Ingredients: Handful sugar snap peas for garnish (optional); Lemon slices for garnish (optional); 3 tablespoons fresh lemon juice (from 1 lemon); 2 cups (480 ml) warm filtered water; 4 cups (960 ml) vegetable broth; ¼ cup (60 ml) extra-virgin olive oil; 1 cup (135 g) frozen peas, thawed; 2 tablespoons chickpea miso; 1 tablespoon nutritional yeast; 1 tablespoon nondairy butter (preferably Miyoko’s Vegan Butter); ¾ cup (180 ml) dry white wine; 4 garlic cloves, minced; 2 cups (380 g) arborio rice; 1 yellow onion, finely diced (about 1½ cups/125 g); kosher sea salt; ¼ cup (13 g) lightly packed fresh mint leaves, chopped, plus more for garnish

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Peas and mint come together again in this beautiful risotto that tastes rich and creamy but leaves you feeling light. We’ve served this the last couple of years at our Easter luncheon to rave reviews. Try it with pesto grilled shrimp on top (see Note) or match it with our colorful Spring Salad with Green Goddess Dressing.

Ingredients

Europe
Italy
Lunch
Easter
Spring
Vegan
Gluten-free
Mediterranean

Ingredients

Method