Vegan Pea Risotto

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Today I am going to be telling you how to make vegan pea risotto, It is very family-friendly since my sister (10), brother (15), me (12) and my dad really enjoyed it. I got this recipe from Gwenneth Paltrow's kook book 'It's all good' and changed a few things to my likings.  This recipe is very easy and takes about 45 minutes. So let's start with the recipe. 

Ingredients:

  • 1-liter vegetable stock
  • 1 lemon
  • 4 tablespoons of olive oil (extra virgin)
  • 1/3 union
  • 1 leek
  • 2 cloves of garlic
  • 7 sprigs of thyme
  • salt
  • Arborio rice
  • 60 g baby leaf spinach
  • 150 g peas (fresh or frozen)
  • 10 g Basil (optional)
*Everything should be washed beforehand
Instructions: 
  1. Dice up the onion into small pieces, Quarter the leek, ( only light green and white parts.)
  2. Warm up the vegetable stock up and keep it on a low fire. 
  3. Grate the peel of the lemon and set the zest aside. Cut the lemon in half. Squeeze and set the juice aside.
  4. In a big pan warm up the olive oil, on high fire add the leek and onion and let simmer for five minutes. 
  5. Add the salt, garlic, and thyme and bake for 3 more minutes. The smell should be quite strong.
  6. Turn up the fire and mix in the lemon juice and rice. Mix until all lemon juice is absorbed. 
  7. Ladle some vegetable stock into the pan and mix until all is absorbed. 
  8. Repeat step 5 until all stock is dissolved.  
  9. Turn off the fire and add in the peas, (basil,) and spinach. 
  10. You can now serve the risotto in a bowl of your choice, I put in a glass bowl and topped it off with some extra spinach. 
     I hope you enjoy making this recipe, Comment if you decided to make it!

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