Vegan risotto is a plant-based delight that offers the same creamy and comforting goodness as traditional risotto while using vegan-friendly ingredients.
This dairy-free dish showcases the lusciousness of macadamia milk while embracing the vibrant flavours of peas and the refreshing touch of mint.
3 cups vegetable stock
2 cups unsweetened macadamia milk
2 tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 stalk celery, finely chopped
⅓ cup vegan white wine
1 ½ cups arborio rice
½ cup mint leaves
1 tsp finely grated lemon zest
1 tbsp salt flakes
1 cup podded peas, blanched
200g sugar snap peas, blanched and halved
100g macadamia, toasted and finely chopped
Heat stock and milk in a medium saucepan over medium heat, until just simmering. Set aside and keep warm.
Heat oil in a large saucepan over medium heat. Add the onion, garlic and celery and cook, stirring occasionally, for 4-5 minutes or until softened. Add the wine and cook for
1 minute, or until evaporated. Add the rice and stir to coat.
Meanwhile, place the mint and lemon zest in a small food processor and process until finely chopped. Add salt and pulse to combine.
Gradually add the stock, 1 cup at a time, adding more once completely absorbed, and cook, stirring frequently, for 20-25 minutes or until the rice is al dente.
Add the peas to the risotto and fold through half the salt mixture. Serve the risotto, topped with sugar snap peas, macadamias and reserved mint salt.