Creamy pea risotto

Name: Creamy pea risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6

Prep

10 min

Cook

25 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

25 min

Serves

Skill

Vegan So Good Almond and Coconut Milks Mains Summer Gluten Free

Almond milk gives this risotto an additional creamy taste and texture without adding any dairy products. This is an awesome vegan risotto as you cannot tell the cheese is missing!

Ingredients

1 tbsp olive oil
1 leek, sliced
2 cloves garlic, crushed
2 cups Arborio rice
1 litre So Good™ Almond Milk Unsweetened
1 cup boiling water
2 x 10g vegetable stock cubes
1 cup frozen peas
1 cup rocket leaves

Nutrition per serving

Weight, measurement and temperature conversions

2160 kJ

energy kj

12.1 g

protein

1.1 g

saturated fat

7.2 g

dietary fibre

91.6 g

carbohydrate

3.8 g

sugars

Method

Heat oil in a cast iron pot and saute leek and garlic until tender.
Stir through Arborio rice.
Place almond milk and stock cubes in a pan and bring to boil. Remove from heat.
Gradually add almond mixture to rice 1/2 cup at a time until absorbed, then repeat until almond mixture is used. Continue adding boiling water gradually until risotto is creamy and liquid absorbed. This will take about 20 minutes.
Add peas, turn off heat and leave over element with lid on for 5 minutes. Divide risotto between bowls and top with rocket & lemon zest.

1 tbsp olive oil
1 leek, sliced
2 cloves garlic, crushed
2 cups Arborio rice
1 litre So Good™ Almond Milk Unsweetened
1 cup boiling water
2 x 10g vegetable stock cubes
1 cup frozen peas
1 cup rocket leaves