Lemon Risotto with Spring Peas
Prep Time
6 mins
Cook Time
44 mins
Total Time
50 mins
Servings: 5
Calories: 263 kcal
Ingredients
- 1-1/2 cups Arborio rice
- 4-1/2 cups vegetable broth
- 3 Tbsp. plant-based butter
- 1 Tbsp. avocado oil
- 1 small yellow onion diced
- 2 large garlic cloves minced
- 1/2 cup dry white wine
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground black pepper
- 8 oz. English peas fresh
- 1/2 cup non-dairy Parmesan cheese
- 2 Tbsp. lemon juice
- 1 medium lemon zest only
Instructions
-
In small pot on medium-low heat, bring vegetable broth to simmer and cover.
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In large pot over medium heat, heat butter and avocado oil. Add onions and cook 6 minutes. Add garlic and cook until fragrant, about 2 minutes.
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Add uncooked rice and stir to toast 1 minute. (Note: Avoid browning rice). Add white wine and cook until liquid is absorbed.
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Over medium/medium-low heat, slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Repeat adding about ½ cup broth about every 3 minutes, stirring constantly, until rice absorbs all liquid, about 35 minutes. Stir in peas about 10 minutes before risotto is done.
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Once rice is al dente, stir in parmesan cheese and lemon juice and top with lemon zest. Serve warm in bowl.
Chef’s tip: Try it with micro greens, grilled asparagus and blackened tofu, tempeh or other protein.
Recipe Notes
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Nutrition Facts
Lemon Risotto with Spring Peas
Amount Per Serving
Calories 263
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 7mg2%
Sodium 694mg29%
Potassium 201mg6%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 5g6%
Protein 8g16%
Vitamin A 966IU19%
Vitamin C 24mg29%
Calcium 142mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.