My creamy pea risotto is so rich and delicious. You can keep this dairy-free by omitting the parmesan cheese.
Ingredients
Recipe serves 6-8
2 1/2 cup fresh peas, removed from the pod
6 cups vegetable stock (no salt added)
2 cups arborio rice, rinsed and drained
1 bulb of garlic, top removed and roasted
1/8 cup olive oil
1 tbsp vegan butter, plus 1 tbsp
1 1/2 leeks washed and finely chopped, divided (set aside 1/2 chopped leek and towel dry for frying)
1/2 cup avocado oil
1/4 cup basil pesto
1/2 tsp grated fresh ginger
3/4 cups dry white wine
1/4 cup grated parmesan cheese
seasonings- 1 tsp each salt and black pepper, divided
1 cup oat cream, plus extra ( I use the 'Earth's Own' brand cooking cream)
Prepration
To roast the garlic: Preheat the oven to 425ºF. Place the bulb on a sheet of parchment-lined foil paper. Add a drizzle of olive oil and a pinch of salt overtop the bulb. Wrap the bulb in the parchment-foil paper, place it on a small baking sheet and roast for about 20-25 minutes or until the bulb is soft to the touch.
To cook the peas: Add the vegetable stock to a medium size pot and bring to a boil. Once the water is boiling, add the fresh peas, reduce heat to medium and allow the peas to cook for approximately 10-12 minutes or until they are tender. Reduce heat to a simmer to keep the stock warm. Scoop out the peas with a slotted spoon. Set aside 1/2 cup of peas in a bowl for later and place the remaining peas in a blender and set aside while you prepare the rice.
To fry the leek: In a small pot on medium heat, add avocado oil. When oil is hot, add leek in batches and fry until the leeks are gold and crunchy. Remove from oil with a slotted spoon and place on a paper towel to drain. Sprinkle with a pinch of salt while still hot, and set aside.
In a wide sauce pot over medium heat, add the olive oil and butter. Add one leek, pesto, and ginger. Sauté until the leeks have softened a few minutes, then add the rice and sauté an additional 5 minutes or so to allow the rice to crisp up, stirring often.
At this point, add the white wine and allow to cook until the wine has evaporated.
Once the wine has dried out, reduce heat to low and start ladling the warm stock half a cup at a time. As the rice dries out, continue this process for about 20-25 minutes, or until the rice is cooked to your desire. I prefer the rice al dente (note- if you have finished all the stock and the rice is still not cooked enough, add some hot water or more stock).
In the meantime, squeeze out the garlic bulb's flesh into the blender with the peas. Add the seasonings and the cream. Blend on high until smooth and creamy.
Pour the creamed peas into the rice, and add the parmesan and the reserved whole peas you set aside. Stir to combine all the wonderful flavours. Taste and adjust salt if needed
I like to finish my rice with 1 tbsp of butter and parmesan cheese. Top with crunchy leeks.
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