Green risotto

Number of portions4 Portions

Preparation time

45 min (of which 45 min active)

| Gluten-freeDairy-freeEgg-freeVeganVegetarian foodPlanetary

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This velvety pea risotto gets its rich taste from cashew pesto. The crispy soy crumbs add roasted crunch to the risotto.

Cashew pesto
2 pcs	shallots
2 tbsp	rapeseed oil
3 dl	risotto rice
2 dl	dry white wine (vegan)
2 pcs	vegetable stock pots (vegan)
1 l	water
1/2 tsp	crushed black pepper
2 dl	cashew nuts + 2 dl water for soaking
400 g	2 bags (200 g each) of frozen peas
1	pot of basil
25 g	(1 dl) nutritional yeast flakes
2 tbsp	lemon juice
1 dl	water
Soy crumbs
70 g	(2 dl) dark soy mince
2 tbsp	rapeseed oil
1 tbsp	nutritional yeast flakes
1/4 tsp	salt

1.
Soak the nuts for at least 30 minutes. Preheat the oven to 175°C.
2.
Prepare the soy crumbs. Mix the soy mince, oil, nutritional yeast flakes and salt in a bowl. Spread the mixture in a flat layer on an oven tray lined with baking paper and bake in the oven for 10 minutes.
3.
Drain the nuts. Defrost the peas as instructed on the package. Purée the pesto ingredients with a hand blender or a power blender.
4.
Peel and finely chop the onions. Heat the water in a saucepan and dissolve the stock pots. Keep the broth hot.
5.
Sauté the onions in oil in a pan for 2 minutes. Add the rice. Keep turning until the rice is translucent. Pour the wine into the pan and heat, stirring, until the liquid has evaporated. Add 1–2 decilitres of vegetable stock to the rice at a time. Cook, stirring, until the liquid has been absorbed. Add more liquid only after the previous batch has been absorbed. Cook the rice until it is tender but not mushy, for about 20 minutes. The risotto can be left slightly runny.
6.
Mix the pea pesto into the risotto, heat and season with pepper. Serve the risotto with soy crumbs.

Recipes|Weekend

Green risotto

Name: Green risotto
Cook time: 45 min
Total time: 45 min
Yield: 4 portion
Ingredients: 2 pcs shallots; 2 tbsp rapeseed oil; 3 dl risotto rice; 2 dl dry white wine (vegan); 2 pcs vegetable stock pots (vegan); 1 l water; 1/2 tsp crushed black pepper; 2 dl cashew nuts + 2 dl water for soaking; 400 g 2 bags (200 g each) of frozen peas; 1 pot of basil; 25 g (1 dl) nutritional yeast flakes; 2 tbsp lemon juice; 1 dl water; 70 g (2 dl) dark soy mince; 2 tbsp rapeseed oil; 1 tbsp nutritional yeast flakes; 1/4 tsp salt

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Number of portions4 Portions

Preparation time

45 min (of which 45 min active)

This velvety pea risotto gets its rich taste from cashew pesto. The crispy soy crumbs add roasted crunch to the risotto.

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Ingredients (4 portions)

Quantity	Ingredient
2 pcs	shallots
2 tbsp	rapeseed oil
3 dl	risotto rice
2 dl	dry white wine (vegan)
2 pcs	vegetable stock pots (vegan)
1 l	water
1/2 tsp	crushed black pepper
Cashew pesto
2 dl	cashew nuts + 2 dl water for soaking
400 g	2 bags (200 g each) of frozen peas
1	pot of basil
25 g	(1 dl) nutritional yeast flakes
2 tbsp	lemon juice
1 dl	water
Soy crumbs
70 g	(2 dl) dark soy mince
2 tbsp	rapeseed oil
1 tbsp	nutritional yeast flakes
1/4 tsp	salt

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Preparation

1
Soak the nuts for at least 30 minutes. Preheat the oven to 175°C.
Quantity Ingredient
2 dl cashew nuts + 2 dl water for soaking
2
Prepare the soy crumbs. Mix the soy mince, oil, nutritional yeast flakes and salt in a bowl. Spread the mixture in a flat layer on an oven tray lined with baking paper and bake in the oven for 10 minutes.
Quantity Ingredient
70 g (2 dl) dark soy mince
2 tbsp rapeseed oil
1 tbsp nutritional yeast flakes
1/4 tsp salt
3
Drain the nuts. Defrost the peas as instructed on the package. Purée the pesto ingredients with a hand blender or a power blender.
Quantity Ingredient
400 g 2 bags (200 g each) of frozen peas
1 pot of basil
25 g (1 dl) nutritional yeast flakes
1 dl water
2 tbsp lemon juice
4
Peel and finely chop the onions. Heat the water in a saucepan and dissolve the stock pots. Keep the broth hot.
Quantity Ingredient
2 pcs shallots
1 l water
2 pcs vegetable stock pots (vegan)
5
Sauté the onions in oil in a pan for 2 minutes. Add the rice. Keep turning until the rice is translucent. Pour the wine into the pan and heat, stirring, until the liquid has evaporated. Add 1–2 decilitres of vegetable stock to the rice at a time. Cook, stirring, until the liquid has been absorbed. Add more liquid only after the previous batch has been absorbed. Cook the rice until it is tender but not mushy, for about 20 minutes. The risotto can be left slightly runny.
Quantity Ingredient
3 dl risotto rice
2 dl dry white wine (vegan)
6
Mix the pea pesto into the risotto, heat and season with pepper. Serve the risotto with soy crumbs.

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Nutritional content

This recipe, too, has been designed with your wellbeing in mind.

Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.

Not calculated into nutrition table: ruukku basilikaa.

Source: Finnish Institute for Health and Welfare, Fineli