This risotto is bright and flavorful, with green peas and spinach adding a fresh touch. A creamy pea pesto goes well with it. It's a healthy and comforting vegan dish that's great for any event.
Ingredients: 1 cup arborio rice. 3 cups vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup frozen peas. 1 cup spinach leaves. 1/4 cup nutritional yeast. 1/4 cup pine nuts. 1/4 cup fresh basil leaves. 1/4 cup olive oil. Salt and pepper to taste.
Instructions: Add the nutritional yeast, pine nuts, basil, olive oil, salt, and pepper to the blender. Then add the peas and blend until smooth. To make the pea pesto, blend the ingredients together until the mixture is smooth. Heat olive oil in a large pan and add the onions and garlic. Cook until the onions become clear. Toss the arborio rice with the oil after adding it to the pan. Slowly add vegetable broth, one ladle at a time, while stirring often and letting the rice soak up the liquid before adding more. Add the pea pesto and stir it into the rice once it is cooked and creamy. Put it on the table hot, with pine nuts and fresh basil leaves on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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