Vegan Wild Garlic Pesto & Pea Risotto
A delicious and easy spring risotto making the most of seasonal wild garlic & peas.
Servings: 4
Calories: 802kcal
Equipment
Ingredients
For the Risotto
- 400 g risotto rice arborio or other short grain rice
- 100 ml white wine
- 1 ltr vegetable stock I used 3 tablespoon stock powder dissolved in hot water
- 1 tablespoon 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 tablespoon good olive oil
- salt to taste
Instructions
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.
Nutrition
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