Spring Pea Risotto

A deliciously luxurious Spring Pea Risotto

Scale

1/3 cup low-sodium vegetable stock or 2–3 tablespoons olive oil

2 shallots, peeled and diced

4 cloves garlic, peeled and minced

1 teaspoon fresh thyme

1/2 teaspoon black pepper

1 cup rice, short grain brown or arborio (see above)

1 cup dry white wine

4 cups of good-quality low-sodium vegetable stock

2 tablespoons Cashew Cream

1 1/2 tablespoons Parmesan cheese or Nutritional Yeast

Zest and juice of a lemon

1 cup frozen peas

Fresh pea shoots – optional

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In a large pan, heat 1/3 cup low sodium vegetable stock, add the peeled and diced shallots, and cook on medium heat until soft, about 10 minutes. Add the garlic, fresh thyme, and black pepper, cook for a further 2-3 minutes.
Add the rice, stir well, pour in the wine, and allow the liquid to bubble away for a minute or two. Start adding the stock, 1/3 cup at a time. Allow the stock to absorb, then continue adding until it’s used up and the risotto is thick and creamy.
Remove from the heat, stir in 1-2 tablespoons cashew cream, start with 1 tablespoon and add more if desired. Stir in 1 tablespoon of nutritional yeast. Add the lemon zest and juice. Taste. Adjust seasonings as desired.
If serving the risotto immediately add the peas and a little more fresh thyme. Serve topped with fresh pea shoots if desired.

Find it online: https://marycallan.com/fresh-and-delicious-spring-pea-risotto/