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     Title: Sweet Green Pea Risotto
Categories: Italian, Rice
     Yield: 4 Servings

     1 c  Green peas
     1 tb Extra virgin olive oil
     2 tb Vegan parmesan cheese
   1/4 c  Vegan yogurt
   1/2 ts Black pepper
     2 ts Lemon zest
     3    Mint leaves
   1/2 c  Water
     1 tb Extra virgin olive oil
     2 tb Vegan butter
     1    Shallot; julienned
     2 cl Garlic; minced
     1 ts Sea salt
     1 c  Risotto rice
   1/4 c  Dry white wine
     4 c  Vegetable broth
     2 tb Vegan parmesan cheese

 Preparation time: 15 minutes
 Cooking time: 25 minutes

 The perfect spring risotto recipe when you want to get fancy!

 If you are using fresh peas, clean them and place them in a pot of
 boiling water. Cook until they turn a vibrant green (about 2 to 3
 minutes). Drain and rinse under cold water. If you are using frozen
 peas, reheat them according to package instructions.

 Add 1 cup of the cooked peas to a large measuring cup or tall
 container, together with 1 tb of extra virgin olive oil, 2 tb of
 vegan parmesan, 2 ts of lemon zest, 3 small mint leaves, 1/4 cup
 vegan yogurt, and 1/2 cup water. Using an immersion blender, blend
 until roughly smooth. Set this aside.

 On one burner, place a small pot containing all the vegetable broth
 over low heat. On a second burner, add 1 tb of extra virgin olive oil
 and butter to a large skillet over medium-high heat. When it's pretty
 much fully melted, add shallots, garlic, and salt. Sauté until the
 shallots are transparent, around 3 minutes. Add rice and stir well
 until the grains are evenly coated with the oil and butter. Continue
 stirring regularly for about 3 minutes, until the rice grains begin
 to toast and turn slightly brown. Deglaze the pan with the wine,
 stirring the rice and veggies so they are evenly coated. Cook until
 the wine has cooked off, around 1 minute. Reduce heat to low.

 Add two ladlefuls of the hot broth, stirring it into the rice.
 Continue stirring not continuously but regularly until most of the
 broth has evaporated, around 5 minutes. Then, pour in 1/3 of the pea
 purée and incorporate into the rice, together with 1 ladle of broth.
 Cook, while stirring regularly, until the liquid has nearly
 evaporated, around 5 minutes. Repeat. You should have 1/3 of the pea
 purée left. Set this aside, you're saving this for the end. Continue
 ladling hot broth into the rice, stirring regularly to release the
 rice starch, until all the broth is used up and your rice grains are
 tender on the outside, but retaining bite at their center (al dente).
 Turn off heat.

 Add the remaining peas, pea purée, and 2 more tb of grated vegan
 parmesan cheese. Incorporate into rice and continue stirring for
 about 30 seconds before serving. Garnish with a drizzle of olive oil,
 more cheese, fresh cracked pepper, lemon zest, and tiny mint leaves.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 the-best-sweet-green-pea-risotto-recipe-vegan/>

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