1. Blend the Pea & Spinach Cream: Blitz peas, spinach & mint with a ladle of hot stock until smooth. Set aside. 1. Start the Risotto: Sauté onion in olive oil for 6-7 mins until soft. Stir in garlic, then risotto rice. Toast for 1 min, add white wine & cook until absorbed. 1. Add the Stock: Gradually ladle in hot veg stock, stirring frequently. Let the rice absorb each ladle before adding more. Continue for 12-16 mins until nearly al dente. 1. Stir in Pea Cream: Mix in the blended pea & spinach cream. Simmer for 2-3 mins, then stir in Nooch, season, and swirl in plant-based cream if using. 1. Fry the Minty Peas: Sauté peas with olive oil & salt for 2-3 mins. Stir in Nooch & mint for the final 30 secs. 1. Serve: Spoon risotto into bowls, top with mint-fried peas & garnish with fresh mint or pea tendrils.
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###Ingredients
**Risotto**
* 1 tbsp olive oil
* 1 small onion (finely chopped)
* 1 garlic clove (minced)
* 150g risotto rice
* 150ml white wine
* 700ml hot vegetable stock
* 2 tbsp Nooch
* Salt and pepper to taste.
**Blended Pea & Spinach Cream**
* 150g frozen peas
* 100g fresh spinach
* ¾ bunch fresh mint leaves
* A ladleful of warm stock (or water), as needed for blending.
**Mint-Fried Peas**
* 2 tsp olive oil
* 100g frozen peas
* ¼ bunch mint leaves
* 1 tbsp Nooch
* Pinch of salt.
###Instructions
1. Blend the Pea & Spinach Cream: Blitz peas, spinach & mint with a ladle of hot stock until smooth. Set aside.
1. Start the Risotto: Sauté onion in olive oil for 6-7 mins until soft. Stir in garlic, then risotto rice. Toast for 1 min, add white wine & cook until absorbed.
1. Add the Stock: Gradually ladle in hot veg stock, stirring frequently. Let the rice absorb each ladle before adding more. Continue for 12-16 mins until nearly al dente.
1. Stir in Pea Cream: Mix in the blended pea & spinach cream. Simmer for 2-3 mins, then stir in Nooch, season, and swirl in plant-based cream if using.
1. Fry the Minty Peas: Sauté peas with olive oil & salt for 2-3 mins. Stir in Nooch & mint for the final 30 secs.
1. Serve: Spoon risotto into bowls, top with mint-fried peas & garnish with fresh mint or pea tendrils.
[Source](https://www.instagram.com/p/DF2BaLmKnTF/)