For those who do not eat dairy products, risotto is often not an option. Well forget that, because Rocket Fuel Dairy-Free Pesto puts it back on the menu!
Rocket Fuel Dairy-Free Pesto is fresh, small batch, and chef-made with nutritional yeast instead of cheese. All that creamy cashew, sweet garlic, bright green goodness adds iron, A & K vitamins, protein, and heart-healthy fats to this classic pea and mushroom risotto you’ll want to dig right into. Hooray for superfood risotto!
Here's how to make Rocket Fuel Vegan Risotto:
Step 1, Pea Puree: Bring 1 cup of cashew milk and 6 oz. of fresh peas to a boil, and shut off. Add 1 cup of baby spinach and 1 tbsp. of salt, then puree in blender. Transfer to shallow container and place in refrigerator to cool and retain color.
Step 2, Peas (if desired): Boil 1/3 cup fresh peas to desired tenderness, drain, and cool.
Step 3, Rice: In a medium sauce pan coated with oil, add 1 medium chopped yellow onion (fine dice), 3 chopped mushrooms (fine dice, we chose blue oyster), and 1 crushed garlic clove. Sweat until soft over medium heat. Add 1 cup of Arborio rice and lightly toast with vegetables. Adding 1 oz. of vegetable stock at a time until absorbed, cook rice until it is tender (al dente). Pull off the heat and remove garlic clove.
Step 3b, Crispy mushrooms: While cooking rice, slice whole mushrooms very thin and lay them flat in a cast iron pan heated with vegetable oil over a medium-low flame. Apply a cast iron press, and allow the mushrooms to crisp. Lay on a paper towel to absorb excess oil.
Step 4, Assemble Rocket Fuel Vegan Risotto: Fold in 1/2 cup pea puree and 2 tbsp. Rocket Fuel Dairy-Free Pesto to risotto rice with a rubber spatula or wooden spoon. Salt to taste, place in a shallow bowl, garnish with fresh peas (if desired) and a few crispy mushrooms, and enjoy!
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