🌱 Blended Pea & Mint Risotto 🌱

The sunshine has been in full force today and if you need a light but filling dinner this velvety, flavour-packed risotto with fresh pea & spinach cream is the perfect things. Comforting, creamy, and suprisingly easy. Full recipe below 👇

Ingredients
For the Risotto:
1 tbsp olive oil, 1 small onion (finely chopped), 1 garlic clove (minced), 150g risotto rice, 150ml white wine, 700ml hot vegetable stock (BOSH! stock, kept warm), 2 tbsp Nooch, Salt and pepper to taste.

For the Blended Pea & Spinach Cream:
150g frozen peas, 100g fresh spinach, ¾ bunch fresh mint leaves, A ladleful of warm stock (or water), as needed for blending.

For the Mint-Fried Peas:
2 tsp olive oil, 100g frozen peas, ¼ bunch mint leaves, 1 tbsp Nooch, Pinch of salt.

How to Make It:
1️⃣ Blend the Pea & Spinach Cream: Blitz peas, spinach & mint with a ladle of hot stock until smooth. Set aside.
2️⃣ Start the Risotto: Sauté onion in olive oil for 6-7 mins until soft. Stir in garlic, then risotto rice. Toast for 1 min, add white wine & cook until absorbed.
3️⃣ Add the Stock: Gradually ladle in hot veg stock, stirring frequently. Let the rice absorb each ladle before adding more. Continue for 12-16 mins until nearly al dente.
4️⃣ Stir in Pea Cream: Mix in the blended pea & spinach cream. Simmer for 2-3 mins, then stir in Nooch, season, and swirl in plant-based cream if using.
5️⃣ Fry the Minty Peas: Sauté peas with olive oil & salt for 2-3 mins. Stir in Nooch & mint for the final 30 secs.
6️⃣ Serve: Spoon risotto into bowls, top with mint-fried peas & garnish with fresh mint or pea tendrils.