This is one of the recipes taken from Tosca Reno’s new Eat Clean Vegetarian Cookbook. I can’t wait to try it myself!!
Prep: 10 mins
Cook: 50 mins
1 1/4 cups frozen peas
2 tsp extra virgin olive oil
1/4 cup finely chopped shallots
1 garlic clove (minced)
1 cup medium-grain brown rice
1/2 cup dry white wine
3 cups vegetable broth
1/2 cup soy yogurt
1 tbsp chopped fresh basil
1/4 tsp each sea salt & black pepper
1/2 cup snipped fresh pea shoots for garnishing (optional)
Place peas in a bowl and cover with boiling water. Let sit for about 1 minute. Drain and set aside.
Heat olive oil in a large skillet on medium. Add shallots and cook until soft but not brown (1-2 mins). Stir in garlic and cook for about 1 minute. Add rice and stir for about another minute. Add white wine, stir and let liquid reduce by half. Add vegetable broth and stir to combine. Bring mixture to a gentle boil, then partially cover and reduce heat to gently simmer for about 45 minutes, stirring occasionally, until almost all of the broth is absorbed. Rice should be tender but still a little chewy. Remove from heat.
Transfer 1 cup peas to a food processer, and add soy yogurt and basil. Blend until smooth. Scrape pea mixture into risotto, along with reamining 1/4 cup peas and salt and pepper. Stir to combine. Serve in shallow bowls topped with pea shoots.
Have a fit and fabulous day.