The peas in my garden have been going crazy and I have a nice, big harvest every few days. Here’s a recipe for a very simple risotto.
Fresh Pea Risotto
My Tweaks: I used sake instead of white wine and used a combo of shallots and red onion. Also used vegetable broth instead of chicken broth and substituted 1 slice of Daiya vegan Swiss Cheese for the cheese in the recipe. Topped with chives from the garden. Very yummy!
I am a sucker for peas. When there are fresh English peas around in the Springtime, I could spend my whole paycheck on them. My favorite way to serve them is English style- minted mushy peas. If you don’t like peas, there’s something wrong with you! Or you’ve never had them properly prepared. Greeeen is goooood for you!
This is my go-to recipe, but I make a few tweaks: Simple Peas and Onions
My tweaks: I use vegan butter and vegan stock. I cut the amount of stock in half (to 1/4 cup), add some fresh mint (about 2 sprigs worth of leaves) and then blend the whole thing with an immersion blender once the peas turn bright green.