Sunday, November 24, 2013

To die for (vegan) green pea risotto

Tonight I made Gwyneth Paltrow's green pea risotto. I love risotto and was over the moon to find one that contains no cheese or butter or wine (well okay let's be serious I'm okay with wine, but in this case it's in my glass instead of the pot...bonus) low fat risotto....she's a freaking genius! 

1 quart vegetable stock 
1 lemon
2 Tbsp extra virgin olive oil 
Half a yellow onion finely chopped
1 leek finely diced ( I used 2 big leaves of bok Choy)
2 garlic cloves finely minced 
Thyme sprigs (6) I just used a bunch of dried
Pinch of coarse salt 
1 cup arborio rice
2 cups baby spinach 
1 cups English peas (or frozen peas) 
1/4 roughly chopped fresh basil
Freshly ground pepper


Warm veg stock and set burner to low

Zest lemon and set aside. Juice lemon and set aside.

Heat olive oil in large heavy pot on high heat. Add onion and leek turn heat to medium, cook until vegetables soften. Add garlic and thyme and pinch of salt cook for two minutes. Turn heat to high add rice and lemon juice and cook until lemon juice is absorbed. Add a ladle of stock and stir until absorbed. Continue until all stock is used - about 20 minutes. Add lemon zest, peas, and spinach stir and serve immediately. 

Serves 4.


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