Spring Pea and Mint Risotto

Okay, so as promised, today I’ve got a recipe for you!

As I said yesterday, we made it to Bowen in the afternoon. Aside from the Big Mango, Bowen is also known as ‘the Mural town’, due to the (you guessed it) murals painted on the sides of many buildings around town. We took a little wander and saw some of them, I think there were upwards of 20 in total though. They all told a little about the Town’s history, or the community which was pretty cool.

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Afterwards, we went down to the foreshore, where they’ve obviously done some recent upgrades. There was a killer new skate park that Billy enjoyed, and also this amazing waterpark/playground that was free for all. Every couple of minutes, the big bucket at the top would fill up and then pour over the whole playground. It was pretty spectacular.

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We decided to cook up a feed before travelling a further 45km to a free overnight stop north of Bowen, on the way to Ayr.

This recipe was adapted from a Donna Hay magazine, and truth be told, my mum was actually the first to veganise this one last time we were in Melbourne. I really enjoyed it, the mint brings a nice fresh flavour to the risotto.

This time I made it slightly different, as I got a bunch of snow peas at the farmer’s market the other day and used them in the place of sugar snap peas. The original recipe also calls for snow pea tendrils for serving, which would have given it a bit more oomph, but we were just using what we had available to us. We got the lovely big bunch of mint from the markets too, and it had been picked just the night before. It smelt and tasted amazing. Anyway, here’s the recipe!

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*note: when we had this at my mum and dad’s, mum used a mortar and pestle to grind up the mint leaves and salt. We don’t have one in the van, so I gave it a few pulses in the food processor, and then used the back of a spoon and a bowl to mush it into a paste.

Spring Pea and Mint Risotto
(serves 4-6)

2 cups fresh mint, roughly chopped
1tsp sea salt flakes
2 Tbsp olive oil
1 brown onion, finely chopped
3 cloves of garlic, minced
1/3 cup dry white wine
2 cups Arborio rice
1 1/2 L hot chicken flavoured stock
3/4 cup frozen peas
200g snow peas (or sugar snap peas), trimmed, blanched and halved
1/2 cup nutritional yeast flakes
2 Tbsp Tofutti cream cheese, plus extra for serving
Snow pea tendrils for serving (optional)

Put the mint and sea salt in a mortar and pestle and pound until a rough paste forms (see note above). Add 1 Tbsp of the oil and stir to combine. Set aside.

Heat the other Tbsp of oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 4-5 minutes until the onion has softened. Add the wine and cook off for another 2 minutes, before adding the rice and cooking for a further 2 mins, stirring frequently.

Add the stock, 1 cup at a time, allowing each to absorb before adding the next, and cook, stirring frequently, for 20-25 minutes or until rice is cooked al dente.

Remove from heat and stir in yeast flakes, Tofutti, snow peas, frozen peas and salt and pepper (to taste). Serve with a dollop of Toffuti, and if you like, drizzle with a little olive oil. Chuck on some snow pea tendrils too if you have them! I didn’t..

veganmofo

12 thoughts on “Spring Pea and Mint Risotto

    1. Thank you! It actually seems more like summer here at the moment, every day is 30+ degrees, it’s crazy!

      I haven’t been to a proper water park since I was little…they are so fun! This was a cute little one though, so nice to have free stuff like this for kids (and adults!) to enjoy.

  1. love the murals and the park and the risotto – we need more street art and more buckets of water being tipped over parks sporadically (which politicians are visiting?) and I definitely need some of that risotto (and yay for your post being on the tofutti website)

  2. Little Vegan Bear, would you be willing to share this recipe and your photo in exchange for some exposure for your blog? Please email me, if so! Thank you.

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