Pea and Bean Risotto

A very tasty dish – easily converts to vegetarian and vegan. If you have fresh peas in their pods all the better !

Preparation

Shell the peas and reserve the pods.

Bring a large saucepan of salted water to the boil then add the pea pods and half of the onion (in one piece) and half of the mint and boil briskly for 10 minutes.

Strain, measure 750ml into a separate pan and keep warm.

In a deep frying pan heat the oil then fry the chopped onion until softened and slightly colouring. Add then the chopped bacon or sunflower seeds and fry for a few minutes more.  Add then the mixed herbs, give a stir then add the rice.  Give everything a good stir until the rice is well coated and mixed amongst the other ingredients,

Pour over the stock, give a good stir, turn down the heat to the lowest of simmers, pop a lid on and leave for 18 minutes. Remove the lid and stir a couple of times during the period.

After the 18 minutes, pop the shelled peas into the pan, give a stir, replace the lid and cook for a further 5 minutes.

Remove the lid, check the seasoning and stir well until all the liquid is absorbed and the rice and peas are cooked through. Stir through the vegan single cream or crème fraiche and serve with a garnish of pea shoots, chopped mint, parmesan shavings or dairy free grated hard cheese.


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