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Creamy pea risotto

Name: Creamy pea risotto
Prep time: PT10 M
Cook time: PT25 M
Ingredients: 1 tbs olive oil; 1 leek, sliced; 2 cloves garlic, crushed; 2 cups Arborio rice; 1 litre So Good™ Almond Milk Unsweetened; 1 cup boiling water; 2 x 10g vegetable stock cubes; 1 cup frozen peas; 1 cup rocket leaves

Serves: 4

Prep: 10 mins

Cook: 25 mins

Almond milk gives this risotto an additional creamy taste and texture without adding any dairy products. This is an awesome vegan risotto as you cannot tell the cheese is missing!

Ingredients

1 tbs olive oil
1 leek, sliced
2 cloves garlic, crushed
2 cups Arborio rice
1 litre So Good™ Almond Milk Unsweetened
1 cup boiling water
2 x 10g vegetable stock cubes
1 cup frozen peas
1 cup rocket leaves

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Method

Step 1
Heat oil in a cast iron pot and saute leek and garlic until tender.
Step 2
Stir through Arborio rice.
Step 3
Place almond milk and stock cubes in a pan and bring to boil. Remove from heat.
Step 4
Gradually add almond mixture to rice
Step 5
Add peas, turn off heat and leave over element with lid on for 5 minutes. Divide risotto between bowls and top with rocket & lemon zest. Serves 6.