Preparation : 10 min. Cooking time : 25 min.

4

Ingredients

• 250ml Alpro soya dairy free alternative to single cream (or a mixture of this and Alpro soya dairy free alternative to milk)
• 250g Risotto Rice (Arborio)
• 350g frozen Petit Pois
• 1-2 large glasses White Wine
• Approx 1 litre of hot, very light Vegetable Stock
• 3-4 tbsp Olive Oil
• Large handful each of fresh Basil and Mint
• Large white Spanish Onion
• Small bunch Spring Onions
• 2 cloves Garlic
• Grated zest 1 Lemon

Preparation

Cook petit pois with half the mint and a clove of garlic until soft. Remove about a third. Purée remainder with 200ml of Alpro soya cream alternative/milk alternative until you have a lovely purée. Meanwhile, prepare risotto. Cook finely chopped Spanish onion with garlic in the olive oil until soft. Add rice, stir until well coated in oil.
Keeping the heat on medium, add white wine and stir until it's absorbed. Ladle in hot stock bit by bit and keep stirring. After about 12 mins, start to add the pea purée alongside the stock. After about 15 mins add the remaining wine and the peas, taking care not to add too much liquid at this stage as the risotto should nearly be ready.Watch the rice carefully for a few more minutes until it is soft but still whole
with a little 'bite'. Then, turn off the heat, add lemon zest and stir in basil and mint. Serve with a little Alpro soya Cream alternative and olive oil (basil or chilli oil would be great). Chop and scatter over the spring onions. Serve and eat immediately.

Extra information