For me nothing says ‘comfort’ with ‘style’ quite like a risotto and this Sweet Pea Roasted Garlic risotto may be up there with my all time fave recipes.
I never knew you could roast garlic like this and now my world has changed for good. It has a more robust flavour to it this way without being too much or scaring off your partner in the morning 😉
I think why I love risotto is I always have a heavy hand with the wine I use and even though this recipe doesn’t call for it you know you can always add a cheeky glass if you want.
Why do we love risotto?
Well its rice and cheese and that combination is just so ridiculously good, am I right?
It may not be a meal in minutes dish but that’s also partly why we love it. It’s a dish filled with love, it takes time and it shows in the final product. I love chatting over the kitchen counter with a glass of wine [or two] while making this meal. I always like to say its doesn’t need you to stir – it requires a massage
Another reason to LOVE a risotto is that you can have everything on hand and make it without much planning or forethought – you just need the rice. A lot of the ingredients are non-perishable and others have a long shelf life, so without turning into a paranoid stockpiler, you may already have frozen peas in the freezer, a bottle of wine anywhere, and parmesan cheese in the refrigerator or even nutritional yeast in your pantry for that extra cheesy feel while keeping it vegan.
It’s versatile – There are many variations and easy substitutes. Don’t have peas – You can use asparagus. Have some mushrooms left over – chuck them in. Leftover veggies – Toss them in no problem. The pot of rice can become your own blank canvas if you feel the need to be creative from vegan ideas to bacon or crispy pancetta.
- 1 1/2 Cup Arborio Rice
- 1 Cup Split Green peas Soaked overnight
- 1 Cup Spring pea's Thawed
- 1/2 Cup Snap peas fried in olive oil, lemon juice, salt and pepper
- 1 Small red onion
- 2 Cups Coconut Milk
- 1/4 Cup Nutritional Yeast
- 1/2 Lemon
- 2 Cups Vegetable Stock
- 1 bulb Garlic
- Salt & Pepper to taste
- Cheese of your choice to serve Vegan cheese or parmesan
- Butter or vegan butter * your choice
- Basil pesto For serving
- In a saucepan, add in a few dollops of olive oil and add in the diced onion and 2 cloves of the roasted garlic, fry until fragrant.
- Add in the arborio rice and dry a bit more before adding in the soaked and drained split peas, vegetable stock, lemon juice and the coconut milk.
- Cook the risotto on medium heat for about 25-30 minutes, adding more water if needed until the split peas and the rice has cooked through.
- Once the risotto has thickened and is soft, add in the thawed peas and the vegan cheese and let it simmer on low for about 5-8 minutes.
- Serve the risotto with the fried snapped peas, extra vegan cheese, butter, fresh basil, and basil pesto of choice.
- For the roasted garlic, simply slice the bulb down the middle, drizzle with olive oil and roast for 15 minutes at 180 degrees Celsius until nice and glossy, store the rest of the garlic in a glass container in the fridge for future use.