Featured recipe from Marilu’s table * Sweet pea risotto
This vegan risotto is perfect for spring. It’s warm and filling, and served with a salad of crisp greens and crusty bread, it makes a fabulous light supper or perfect lunch. (We’ve even eaten leftovers for breakfast.)
Making risotto is not difficult, but it does require that you stand at the stove, stirring for most of the 20-30 minutes it takes to cook the rice. (Not hard, right?) Keep the broth hot in it’s own pot, and add the broth a little at a time to the rice. Make sure the liquid is fully absorbed before adding more. Stirring the rice releases its starch which is what gives risotto its creaminess, so don’t put the spoon down. (Seriously – it’s not hard, it just requires your attention.)
~*~ ~*~ ~*~
Sweet Pea Risotto
Green * Serves 4-6
1 (9 ounce) box frozen peas, cooked and roughly mashed
2 cups vegetable broth
4 cups water
1 Tablespoon extra virgin olive oil
5 Tablespoons Earth Balance, divided
1/2 sweet onion, chopped
2 cups arborio rice
1/2 cup dry vermouth or dry white wine
3 Tablespoons fresh parsley, chopped
1/2 cup vegan parmesan (optional)
salt and pepper to taste
Cook the peas and drain if necessary. Mash with hand held masher. The peas should be roughly mashed–not pureed.
In small saucepan combine veggie stock and water. Bring to low boil and lower heat to warm, keeping warm throughout the cooking.
In larger saucepan heat olive oil and 1 Tablespoon margarine. Sauté onion until soft and translucent. Add rice and stir to coat the rice. Add vermouth and stir over medium heat until liquid is absorbed.
Add broth, a ladle at a time, and stir after each addition until liquid is absorbed. This will take AT LEAST 15 minutes and patience is the key.
When rice is fully cooked and the last ladle is nearly absorbed stir in the peas until they are distributed evenly throughout the rice. Remove from heat and add remaining margarine (and vegan parmesan if using). Season with salt and pepper.
Pour risotto onto serving platter or individual plates and garnish with parsley.
Serve with fresh greens and crusty bread.
