Spring Pea and Mint Risotto

I’m having another kind of cheat day, in that I’m just re-posting an older recipe with a newer photo. Unfortunately I snapped this one a little too late in the day and I had lost most of the good light, so I was not particularly pleased. It will have to do though. I first posted this while we were in the van – we enjoyed it on the waterfront of a Queensland town from our little biodegradable camping bowls. What I wouldn’t give to be back there again!

Make a dish using all seasonal produce.

Okay, so it’s not ALL seasonal produce, but mostly. Unfortunately I had just harvested our snow peas a week or so ago and we had already munched them all, so I did not have home grown peas to add. Instead, I used sugar snap peas from the local fruit and veg market. The peas were not as plump and juicy which was disappointing. Our mint has also gone crazy in the past few weeks – it is growing wild through parts of the garden and the leaves are getting huge. I’ve been appreciating the joy of plucking a few leaves and steeping in hot water for fresh mint tea.

As I mentioned the first time round, this recipe is a veganised version of a Donna Hay one, that my mum picked out and made for me at her house one day. I enjoyed it so much that I have made it several times since.

springrisotto

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
1/2 cup dry white wine
2 cups Arborio rice
5 cups hot veggie stock
3/4 cup frozen peas
200g sugar snap peas or snow peas, trimmed, blanched and halved
3 Tbsp nutritional yeast flakes
1 Tbsp vegan butter
Sea salt and cracked pepper, to taste
Tofutti cream cheese 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. 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 rice and cook for a minute or so, stirring constantly before adding the wine and allowing it to cook off – approximately 2 more minutes.

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 mint mixture, yeast flakes, butter, snow peas, frozen peas and salt and pepper (to taste). Serve with a dollop of Tofutti, and if you like, drizzle with a little olive oil. Chuck on some snow pea tendrils too if you have them!

tomatoweb

22 thoughts on “Spring Pea and Mint Risotto

  1. I love the photo! The pattern on the bowl, the split open pea pods. I like the contrasting darkness, it makes the risotto pop. I always think risotto is too epic a dish to make but if you can make this on the road then I need to give it a shot 🙂

    1. Thanks Lysette! These are some of my favourite Japanese bowls, I love the pattern. Haha – we did some funny on the road cooking, you would necessarily think of it as ‘camp cooking’. We even had a stick blender….haaa

  2. How amazing to have seasonal snow peas – all the ones I seem to find in the supermarket come from a million miles away. If I had a garden, I’d definitely plant some and cook myself some risotto!

    1. I know! Unfortunately I think ours have a bit of ‘root rot’ from poorly drained soil and are all on their way out 🙁

  3. I think the picture is lovely and has been yearning for Spring again, but it is Autumn here – officially and Its my fave season. A recipe that you make time and time again, is a winner in my book. Really do love the colours and flavour in this risotto bowl

    1. Thanks Shaheen! I am having trouble thinking of something for the autumn theme being in spring, though I do love autumn. I’m obsessed with the changing colours of leaves. That being said, after winter (which I do not mind) it has been amazing having the sun on my skin again!

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