Vegan Risotto with Peas and Mint

Ingredients

• 1 cup arborio rice
• 1 cup fresh peas
• 1 cup fresh mint
• 4 cups vegetable broth
• 1 medium onion
• 2 tablespoons olive oil
• 1 3 tablespoons nutritional yeast
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

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

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

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

4. 4

   Stir in the arborio rice and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.

5. 5

   Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously until most of the liquid is absorbed before adding the next ladle. This process takes about 20-25 minutes.

6. 6

   When the rice is creamy and al dente, stir in the fresh peas, nutritional yeast, lemon juice, salt, and black pepper. Cook for another 5 minutes until the peas are tender.

7. 7

   Remove from heat and fold in the chopped fresh mint. Adjust seasoning if necessary.

8. 8

   Serve immediately, garnished with additional mint if desired.