May 16, 2014
Snow Pea and Mint Risotto
2 cups (large bunch) fresh mint, roughly chopped
1 teaspoon salt (reduce to taste if sodium is a concern)
2 tablespoons olive oil
1 yellow onion, finely chopped
3 cloves of garlic, minced
1/3 cup (75ml) dry white wine
2 cups (450g) Arborio rice
6 1/3 cups (1,425ml) hot Imagine Foods' low-sodium No-Chicken Broth
3/4 cup (170g) frozen peas
1 scant (225g) cup snow peas or sugar snap peas, trimmed, blanched and halved
1/2 cup (115g) nutritional yeast
2 tablespoons Tofutti "Better Than Cream Cheese," plus extra for serving
Snow pea tendrils (optional)
Put the mint and salt into a mortar and pestle, and pound it until a rough paste forms. If you don't have a mortar and pestle for the mint, give it a few pulses in the food processor, and then use the back of a spoon and a bowl to mash it into a paste. Add 1 tablespoon of the olive oil, and stir to combine. Set aside.
Heat the other tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and cook them, stirring occasionally, for 4-5 minutes or until the onion has softened. Add the wine, then cook it off for another 2 minutes before adding the rice and cooking it for 2 more minutes, stirring frequently.
Add the stock, 1 cup at a time, allowing each cup to absorb into the rice mixture before adding the next, and cook, stirring frequently, for 20-25 minutes or until the rice is cooked al dente.
Remove the pot from the heat and stir in the nutritional yeast, Tofutti cream cheese, snow peas, frozen peas and salt and pepper (to taste). Serve with a dollop of Tofutti cream cheese, and if you like, drizzle the servings with a little more olive oil. Add some snow pea tendrils, if you have them.
(Recipe and photo courtesy of Caeli Bussell of Little Vegan Bear.)
All figures are per serving (assumes 4 servings).
Fat: 8 g
Carbs: 104 g
Fiber: 4 g
Protein: 10 g
Sodium: 852 mg