I’ve put a spring spin on an old favourite. This classic Italian rice dish is packed with rich, creamy flavour and topped with a green pesto made from fresh green peas, microgreens and basil. The whole family is sure to love it and they will never even know it's dairy free! , Believe me, it’s easier to make than you might think in the Instant Pot. If you don't have an instant pot, it can easily be prepared on the stovetop. Pair it with a light crisp white wine for optimal enjoyment.
Risotto
1 cup arborio rice
2 cups of veggie stock
2 small shallots minced
3 cloves of garlic minced
⅓ cup white wine
2 Tbsp vegan butter
½ block of Fauxmagerie Zengarry swiss cheese
baby arugula & fresh peas to garnish
fresh dill to garnish
lemon zest to garnish - optional
Pea Pesto
1 cup sweet pea microgreens
½ cup fresh peas
3 Tbsp toasted pine nuts
¼ cup fresh basil
⅓ cup plus an extra 1-2Tbsp of olive oil until smooth
2 cloves of garlic
juice of half a lemon
sea salt and cracked black pepper to taste
Directions
In a food processor, combine everything (but the oil) for the pesto and pulse on low while pouring in the oil until smooth and creamy.
In your instant pot, on the sauté function, melt your butter & add shallots. Cook until fragrant and soft, about 3-4 minutes. Next add the garlic and cook for another one or two minutes.
Pour in rice. Fold into the butter, shallots and garlic. Toast the rice for a good minute, you do not want it to change colour, so make sure you keep stirring it around. Pour in your wine, make sure you stir to combine. Cook off about half of it.
Turn the saute function off. Pour in broth, stir to combine and toss your lid on. Set to manual high & cook for 6 minutes. After the 6 minutes, carefully quick release by turning the valve. Remove the lid and stir in cheese & pesto until smooth and creamy. Garnish with arugula, fresh peas, lemon zest, fresh dill, salt & pepper.
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