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Vegan Sweet Pea RisottoVegan Sweet Pea Risotto
Vegan Sweet Pea Risotto
Vegan Sweet Pea Risotto
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Recipe - The Fresh Grocer - Corporate
VeganSweetPeaRisotto.jpg
Vegan Sweet Pea Risotto
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Calories251
Ingredients
6 cups unsalted vegetable stock
2 tablespoons olive oil
1/4 cup finely chopped shallots
1 1/2 cups Arborio rice
1/3 cup white cooking wine
1 tablespoon fresh lemon juice + 1 teaspoon lemon zest plus additional for garnish
1/2 cup frozen peas, thawed
1/2 cup grated vegan Parmesan-style cheese
2 tablespoons finely chopped fresh basil plus additional for garnish
2 tablespoons natural buttery spread with olive oil
Directions

1. In medium covered saucepot, heat stock over medium heat 5 minutes or until warm; reduce heat to low.

 

2. In large high-sided skillet, heat oil over medium heat. Add shallots; cook and stir 2 minutes or until tender. Stir in rice; cook 1 minute or until rice begins to turn translucent. Stir in wine, lemon juice and lemon zest; cook and stir 2 minutes or until liquid has been absorbed. Cook 24 minutes, adding stock 3/4 cup at a time and stirring after each addition until all liquid is absorbed and rice is al dente. Stir in peas; cook 1 minute or until heated through. Remove from heat; stir in cheese, basil, buttery spread, and 1/2 teaspoon each salt and pepper. Makes about 5 cups.

 

3. Serve 3 cups risotto sprinkled with lemon zest and basil, if desired. Cool remaining 2 cups risotto; refrigerate in an airtight container up to 4 days. Use leftover risotto in the Vegan Sweet Pea Arancini recipe.

 

Nutritional Information
  • 8 g Total fat
  • 2 g Saturated fat
  • 0 mg Cholesterol
  • 302 mg Sodium
  • 39 g Carbohydrates
  • 3 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 5 g Protein
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
251
Calories

Shop Ingredients

Makes 4 servings
6 cups unsalted vegetable stock
Progresso Vegetarian Vegetable Broth, 32 oz
Progresso Vegetarian Vegetable Broth, 32 oz, 32 Ounce
On Sale! Limit 4
$1.50 was $2.39$0.05/oz
2 tablespoons olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
1/4 cup finely chopped shallots
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz, 6 Ounce
$1.50 avg/ea$0.25/oz
1 1/2 cups Arborio rice
RiceSelect Arborio Italian-Style Rice, 32 oz
RiceSelect Arborio Italian-Style Rice, 32 oz, 32 Ounce
On Sale! Limit 4
$5.99 was $7.29$0.19/oz
1/3 cup white cooking wine
Holland House White Cooking Wine, 16 fl oz
Holland House White Cooking Wine, 16 fl oz, 16 Fluid ounce
$4.99$0.31/fl oz
1 tablespoon fresh lemon juice + 1 teaspoon lemon zest plus additional for garnish
Lemon Large, 1 ct, 1 each
Lemon Large, 1 ct, 1 each, 1 Each
$0.69
1/2 cup frozen peas, thawed
Birds Eye Steamfresh Sweet Peas, 10 oz
Birds Eye Steamfresh Sweet Peas, 10 oz, 10 Ounce
$2.19$0.22/oz
1/2 cup grated vegan Parmesan-style cheese
Président Wee Brie Brie Flavor Spreadable Cheese Wedges, 8 count, 4.9 oz
Président Wee Brie Brie Flavor Spreadable Cheese Wedges, 8 count, 4.9 oz, 4.9 Ounce
$4.49$0.92/oz
2 tablespoons finely chopped fresh basil plus additional for garnish
Goodness Gardens Farm Fresh Singles Basil, 0.25 oz
Goodness Gardens Farm Fresh Singles Basil, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
2 tablespoons natural buttery spread with olive oil
Country Crock Plant Butter with Avocado Oil, 4 count 16 oz
Country Crock Plant Butter with Avocado Oil, 4 count 16 oz, 16 Ounce
$5.29$0.33/oz

Nutritional Information

  • 8 g Total fat
  • 2 g Saturated fat
  • 0 mg Cholesterol
  • 302 mg Sodium
  • 39 g Carbohydrates
  • 3 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 5 g Protein

Directions

1. In medium covered saucepot, heat stock over medium heat 5 minutes or until warm; reduce heat to low.

 

2. In large high-sided skillet, heat oil over medium heat. Add shallots; cook and stir 2 minutes or until tender. Stir in rice; cook 1 minute or until rice begins to turn translucent. Stir in wine, lemon juice and lemon zest; cook and stir 2 minutes or until liquid has been absorbed. Cook 24 minutes, adding stock 3/4 cup at a time and stirring after each addition until all liquid is absorbed and rice is al dente. Stir in peas; cook 1 minute or until heated through. Remove from heat; stir in cheese, basil, buttery spread, and 1/2 teaspoon each salt and pepper. Makes about 5 cups.

 

3. Serve 3 cups risotto sprinkled with lemon zest and basil, if desired. Cool remaining 2 cups risotto; refrigerate in an airtight container up to 4 days. Use leftover risotto in the Vegan Sweet Pea Arancini recipe.