Vegan Pesto And Pea Risotto

Everyone will be green with envy once they see your creamy, dreamy pea and pesto risotto! Garlicky and hebry, this vegan risotto is packed with bright and fresh flavour. One bite, and you’ll be feeling lucky you made it!

Plant-Based, Vegan, Vegetarian

Ingredients:

1 tbsp extra virgin olive oil

½ onion, diced

1.5 cups arborio rice

4-5 cups vegetable stock

1 tsp salt

½ cup frozen peas

2 tbsp Solenzi Basil Pesto

Basil or parsley for garnish, optional

Directions:

1. In a pan, heat olive oil over medium heat then saute diced onion until soft and fragrant.
2. Add rice and toast with your onion, approx 1-2 mins.
3. Once toasted, add about half of your stock and stir the risotto until the stock has been absorbed.
4. Once absorbed, add more a little at a time- letting it absorb in between additions. 
5. When you add the last of the stock and it has been absorbed, add your peas and stir to combine.
6. Stir in the pesto and turn off the heat. Taste for seasoning and add salt and pepper as needed then serve.