There are two types of people in this world – those who do things in moderation and those who go overboard. I most definitely find myself in the second category most of the time. When I was in high school I ate vegemite sandwiches for lunch every day for five years and loved it. When I fall in love with a new song I play it until my iPod screams for mercy or my friends/family stage an intervention. Some might call it passion. Some might call it an addictive personality. I like to hope it’s just part of my charm.
So here we are. I never even liked pesto before veganism and now I’m bringing you a sixth pesto recipe? Sheesh. This girl really likes her vegan food green.
The very first risotto I ever made was CleanGreenSimple’s Mushroom & Asparagus Risotto and I couldn’t believe how easy it was and how amazing it tasted. I was very new to both veganism and cooking in general and this success made me feel like Nigella and Jamie rolled into one. I could finally cook! And a risotto, no less! Everyone knows risotto has a bad reputation as a trouble maker and I had tangled with danger and won! Fist pump!
High on excitement after the success of the recent Pea & Pesto Soup experiment and still
slightly obsessed with pesto (see first paragraph) I figured I’d try my luck at incorporating it into a risotto and see what happened.
Armed with a back-up delivery pizza plan and in the blink of an eye, deliciousness happened, that’s what.
This was a cinch to make and the taste was creamy, fresh and amazing. I am now officially in love with risotto. I might even stalk it if pesto doesn’t get jealous and mess with my iPod.
Serves 2 – 4
- 1 tbsp vegan margarine
- 1/2 cup white wine (optional)
- 2 handfuls sugar snap peas, trimmed
- 3 spring onions, trimmed and chopped
- 2 cups Arborio rice
- 1 cup frozen peas
- 1 litre vegetable broth/stock
- 1/2 cup EVOO
- 1/2 cup nutritional yeast
- 3 cloves garlic
- 2 cups fresh basil leaves
- 2 tbsp pine nuts
- Squeeze of lemon juice
- Combine all pesto ingredients in a high-speed blender and blend until smooth.
- In a small saucepan, bring vegetable stock to the boil, then reduce heat and allow to simmer slightly.
- In a large fry pan, sauté snap peas and spring onions in margarine and wine for a minute or two. Add rice and stir until rice starts to make small popping sounds.
- Add hot stock to the fry pan very slowly – about 1/2 cup at a time – stirring well and allowing the rice to soak up all the liquid before adding more (about 3-5 minutes or so each time).
- Once all the stock has been added and absorbed, add pesto and frozen peas and stir until well combined and peas are hot.
- Season with salt and pepper, and enjoy!