Creamy Vegan Green Pea Risotto
Preparation Time:
45 min
Difficulty:
Novice
Ingredients:
- 2 cups of Arborio rice
- 4 cups of vegetable broth
- 2 cups of green peas (fresh or frozen)
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 cup of coconut milk
- 2 tablespoons of olive oil
- Salt to taste
- Fresh parsley for garnish
Kitchen Tools Needed:
- Saucepan
- Wooden spoon
- Chopping board
- Sharp knife
- Measuring cups
- Serving bowls
Instructions:
- Heat olive oil in a saucepan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the Arborio rice and stir for a few minutes until slightly toasted.
- Pour in the vegetable broth gradually, stirring constantly until absorbed.
- Once the rice is creamy and cooked al dente, stir in the green peas and coconut milk.
- Season with salt to taste and mix well until heated through.
- Remove from heat and let it sit for a few minutes before serving.
- Garnish with fresh parsley before serving.
Macros:
- Total Calories: 352kcal
- Carbs: 50g
- Proteins: 10g
- Fats: 12g