Vegan Wild Garlic Pesto & Pea Risotto
A delicious and easy spring risotto making the most of seasonal wild garlic & peas.
For the Risotto
- 400 g risotto rice arborio or other short grain rice
- 100 ml white wine
- 1 ltr vegetable stock I used 3 tbsp stock powder dissolved in hot water
- 1 tbsp olive oil
- 1 large leek
- 200 g frozen or fresh peas
- Salt & Pepper to taste
For the pesto
- 100 g Pine Nuts you can also use walnuts, cashews or even sunflower seeds
- 150 g wild garlic you could also use rocket or parsley. If you do, add 1 clove garlic
- 25 g nutritional yeast
- 4 tbsp good olive oil
- salt to taste
For the risotto
Finely chop the leeks and gently sautee in one of your large pans in the olive oil
Add the stock to the other sauce pan & heat gently.
Add the risotto rice to the leeks and stir to coat in the oil
Add the wine to the rice & stir until it absorbs
Now, start ladelling in the stock to the rice, stirring it and letting it absorb, before adding another ladle full.
Keep adding stock bit by bit, until the rice is completley cooked through (test a bit to be sure!)
Add a big dollop of the pesto and the peas and stir to mix. The peas only take a minute or two to cook.
Taste & add more pesto if you like, or add salt & pepper to taste.
To make the pesto
In a food processor, blend all the ingredients together to form a pesto.
Taste & add more nutritional yeast or oil as needed.
The pesto will keep in the fridge in a clean jar for up to a week. Keep covered in a thin layer of olive oil to preserve it longer.
Calories: 802kcal | Carbohydrates: 102g | Protein: 17g | Fat: 36g | Saturated Fat: 4g | Sodium: 11mg | Potassium: 530mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1391IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 8mg