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

PESTO

• 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

1. Combine all pesto ingredients in a high-speed blender and blend until smooth.
2. In a small saucepan, bring vegetable stock to the boil, then reduce heat and allow to simmer slightly.
3. 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.
4. 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).
5. Once all the stock has been added and absorbed, add pesto and frozen peas and stir until well combined and peas are hot.
6. Season with salt and pepper, and enjoy!

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