SWEET PEA RISOTTO WITH GREMOLATA

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I love risotto, and wanted to play around with a vegan-ish version of it. GASP! I know. What is risotto without the butter? Still pretty damn good, if you ask me.  I say vegan-ish, because if you want to include cheese in the gremolata, go for it. I love the flavor of coconut oil with the creamy rice and sweet peas. This is such a cozy, comforting meal. Enjoy!

SWEET PEA RISOTTO WITH GREMOLATA // The Kitchy Kitchen

SWEET PEA RISOTTO WITH GREMOLATA // The Kitchy Kitchen

INGREDIENTS

2 tablespoons coconut oil

1/4 cup finely chopped onion

2 garlic cloves, minced

1 pound (16 ounces) arborio brown rice

3/4 cup dry white wine

1 teaspoon lemon zest

6 cups unsalted or low sodium vegetable broth or stock

1 cup frozen peas

2 cups plain almond milk

gremolata, for garnish (recipe below)

DIRECTIONS

Pour broth or stock into a pan and bring just to a simmer.

Heat a large skillet over medium heat. Add the coconut oil and heat for 30-60 seconds until shimmering. Add the onion and cook, stirring frequently, until it starts to soften. Add the garlic and cook for 30 seconds more.

Next add the rice. Cook, stirring constantly for about a minute then add the wine. Stir and cook while the wine absorbs into the rice. Add the lemon zest. Pour about 1 cup of broth into the pan. Cook, stirring constantly and letting the liquid be completely absorbed. The heat should be on medium to medium-low. Not too hot that it burns on the bottom. You want to cook it slowly so the starch from the rice is released and it turns creamy.

Add another cup of hot stock and keep cooking and stirring. Repeat until rice is creamy and cooked through.  Add the peas, and then pour in the almond milk a cup at a time, stirring so the rice absorbs it. The rice should not be mushy or crunchy, but al dente (to the tooth).

Remove from heat, season well with salt and black pepper. Serve hot. Garnish with gremolata.

INGREDIENTS (GREMOLATA)

1 teaspoon lemon zest

small handful flat leaf parsley, plus more for garnish

3 cloves of garlic

2 ounces parmiggiano or 2 tablespoons nutritional yeast

1/4 cup olive oil

salt and pepper

DIRECTIONS

Combine everything in a food processor and pulse until finely chopped and combined.