MC - Garden risotto with crushed mint & pea pesto

Updated at: Thu, 17 Aug 2023 13:55:56 GMT

Step 1

Boil a large kettle. Dissolve the vegetable stock cube in 250ml boiling water.

Step 2

Bring a pan of lightly salted water to the boil. Rinse the brown rice, then place in the pan and simmer for 15-20 mins (the rice should still have a slight bite as it will be cooked more later). Once ready, drain and set aside.

Step 3

Meanwhile, thinly slice the leeks, removing the root ends. Thinly slice the mini portobello mushrooms. Thinly slice the courgettes into half-moons. Finely chop or crush the garlic cloves.

Step 4

Heat a large pan with 1 tbsp oil on a medium heat. Cook the leeks for 5 mins, then add the courgettes for a further 3 mins. Add the mushrooms and garlic and cook for a further 3-5 mins, until softened. Stir in the par-cooked rice and add the vegetable stock and cashew cream. Cook for 10 mins, until the rice is cooked. Add more water if the rice becomes too dry.

Step 5

To the same pan the rice was cooked in, add the peas and cover with boiling water. Simmer for 2-3 mins, then drain. In the last few mins of cooking the risotto, stir in the nutritional yeast and two-thirds of the peas. Add a squeeze of lemon juice (to taste); season with sea salt and black pepper.

Step 6

Make the pea and mint pesto. In a bowl, roughly crush the remaining peas with the back of a fork. Roughly chop a handful of mint leaves and the nuts; add to the bowl of peas. Stir in 1 tbsp olive oil and a squeeze of lemon juice (to taste). Season with sea salt and black pepper.

Step 7

Serve the garden risotto in warm bowls. Top with the pea and mint pesto.

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