Sweet Pea and Mint Risotto

Ingredients

• 1 cup arborio rice
• 1 cup sweet peas
• 1 cup fresh mint
• 4 cups vegetable broth
• 1 medium onion
• 2 cloves garlic
• 1 4 nutritional yeast
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water

Instructions

1. 1

   In a medium saucepan, heat 4 cups of vegetable broth over low heat. Keep it warm but not boiling.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until translucent.

3. 3

   Add 2 minced garlic cloves to the skillet and cook for an additional 1-2 minutes until fragrant.

4. 4

   Stir in 1 cup of arborio rice, cooking for about 1-2 minutes until the rice is lightly toasted.

5. 5

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 18-20 minutes.

6. 6

   When the rice is creamy and al dente, stir in 1 cup of sweet peas, 1 cup of chopped fresh mint, 1 tablespoon of lemon zest, and 1/4 cup of nutritional yeast. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.

7. 7

   Cook for an additional 2-3 minutes until the peas are heated through and the flavors meld.

8. 8

   Remove from heat and let the risotto sit for 2 minutes before serving. Garnish with additional mint leaves if desired.