Lemon Risotto with English Peas and Minted Ricotta

Lemon Risotto

with English Peas and Minted Ricotta

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dinner

English peas and mint are a classic pairing, but in this recipe we kick it up a notch with creamy vegan ricotta. Risotto itself is a simple meal. Although it needs to be stirred often, the rice is cooked slowly under a lid which allows the grains to absorb the stock more quickly. The green peas only take a moment to cook, and as soon as they are tender you’ll be ready to serve. Clean your workspace as you go, especially while the rice is simmering!

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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
580
FAT
20g
CARBOHYDRATES
85g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 onion
  2. 6 oz yellow squash
  3. 1 tbsp vegetable broth powder
  4. ½ cup arborio rice
  5. ½ cup white lentils
  6. 1 lemon
  7. Fresh mint
  8. 5 tsp Kite Hill vegan ricotta cheese
  9. 2 tbsp vegan parmesan
  10. 3 oz English peas
  11. 1 tbsp vegan butter
  12. 1 tbsp olive oil*
  13. Salt*
  14. *Not included
  15. **Allergens: Soy, Tree Nuts

TOOLS

  • Medium saucepan
  • Large skillet or pot with lid

INSTRUCTIONS

1
Make the vegetable stock
Rinse and dry the produce. Peel and chop the onion. Dice the yellow squash. In a medium saucepan, combine 5 cups water with the vegetable broth powder and place over high heat. Bring the stock to a boil, then reduce heat to low. Place a large skillet or pot over medium heat and add 1 tbsp olive oil. Once hot, add the chopped onion and cook, stirring occasionally, until soft, about 3 to 5 minutes.
2
Add the rice
Add the diced squash to the pan with the onion and cook until just tender, 2 to 3 minutes. Add the arborio rice and white lentils and cook, stirring occasionally, until glossy, an additional 2 or 3 minutes. Add 1 cup of your hot vegetable stock. Stir rice, cover, and let the liquid bubble away until it’s almost evaporated, about 1 minute.
3
Begin to add stock
Add the hot vegetable stock from the saucepan, ½ cup at a time, and stir the rice after each addition and occasionally throughout the cooking process. Reduce heat to medium-low, the rice should bubble steadily. When the stock has nearly evaporated, add another ½ cup stock, the mixture should be neither soupy nor dry. Continue to add stock in this succession until you’ve used it all.
4
Prepare the minted ricotta
Zest the lemon. Finely chop the mint leaves. In a medium bowl, combine the Kite Hill vegan ricotta cheese, half of the lemon zest, half of the chopped mint, and 2 tsp of the vegan parmesan. Stir minted ricotta to combine.
5
Add the English peas
Add the English peas to to the risotto and stir. Simmer until peas are bright green and just tender, about 1 minute.
6
Garnish and serve
After all of the stock has been added, begin tasting the risotto. It will take between 25 to 30 minutes for the risotto to be tender and creamy. Stir in the vegan butter, remaining lemon zest, mint, vegan parmesan, and 1 tbsp fresh lemon juice. Season risotto with salt. Serve lemon risotto in large shallow bowls and top with minted ricotta.