Gastronomixs

Vegan risotto with peas

The risotto is seasoned with deactivated yeast flakes (nutritional yeast). These flakes create the cheesy aroma that we associate with risotto.

Recipe makes 1200 grams.

Vegan risotto with peas

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Ingredients

350

g

Arborio rice

1.5

litres

vegetable stock

1

 

shallot

2

 

garlic cloves

100

g

frozen peas

20

g

nutritional yeast flakes

1

 

lemon

N.B.

 

salt

Preparation method

  • Clean the shallot and chop very finely.
  • Finely chop the garlic.
  • Heat the stock.
  • Gently fry the shallot until soft.
  • Add the garlic and fry briefly. 
  • Add the rice and fry for two to three minutes until it turns slightly translucent.
  • Then add the chicken stock a little at a time so that the rice can absorb the liquid in between.
  • Stir continuously until the mixture sticks together.
  • Add the peas and heat.
  • Allow the rice to rest for one minute.
  • Season to taste with nutritional yeast flakes, salt, and lemon juice.

Serving suggestions

  • In a composition with components of broccoli, pesto, and pine nuts, for example.
  • In a composition with components of spring onion, wild mushrooms, and green herbs, for example. 
  • Delicious with parsnip, garlic and almonds.

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