Vegan Sweet Pea Risotto
1. In medium covered saucepot, heat stock over medium heat 5 minutes or until warm; reduce heat to low.
2. In large high-sided skillet, heat oil over medium heat. Add shallots; cook and stir 2 minutes or until tender. Stir in rice; cook 1 minute or until rice begins to turn translucent. Stir in wine, lemon juice and lemon zest; cook and stir 2 minutes or until liquid has been absorbed. Cook 24 minutes, adding stock 3/4 cup at a time and stirring after each addition until all liquid is absorbed and rice is al dente. Stir in peas; cook 1 minute or until heated through. Remove from heat; stir in cheese, basil, buttery spread, and 1/2 teaspoon each salt and pepper. Makes about 5 cups.
3. Serve 3 cups risotto sprinkled with lemon zest and basil, if desired. Cool remaining 2 cups risotto; refrigerate in an airtight container up to 4 days. Use leftover risotto in the Vegan Sweet Pea Arancini recipe.
- 8 g Total fat
- 2 g Saturated fat
- 0 mg Cholesterol
- 302 mg Sodium
- 39 g Carbohydrates
- 3 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 5 g Protein
Directions
1. In medium covered saucepot, heat stock over medium heat 5 minutes or until warm; reduce heat to low.
2. In large high-sided skillet, heat oil over medium heat. Add shallots; cook and stir 2 minutes or until tender. Stir in rice; cook 1 minute or until rice begins to turn translucent. Stir in wine, lemon juice and lemon zest; cook and stir 2 minutes or until liquid has been absorbed. Cook 24 minutes, adding stock 3/4 cup at a time and stirring after each addition until all liquid is absorbed and rice is al dente. Stir in peas; cook 1 minute or until heated through. Remove from heat; stir in cheese, basil, buttery spread, and 1/2 teaspoon each salt and pepper. Makes about 5 cups.
3. Serve 3 cups risotto sprinkled with lemon zest and basil, if desired. Cool remaining 2 cups risotto; refrigerate in an airtight container up to 4 days. Use leftover risotto in the Vegan Sweet Pea Arancini recipe.
