Rainy Summer Day Pea & Mint Risotto

So. I live in the UK. That means that if I happen to be blessed with a "summer" day, there is about a 50% chance that it will turn gray and rainy. Being from California, I can think of very few things that would help me recover from such a horrific turn of events.

Enter my summer rain risotto.

It has all the goodness of summer... fresh peas and asparagus, mint, and lemon... with all the creamy, warm, cozy comforts that you need on a rainy day.

It's perfection.

I can't tell you how happy this recipea made me when I created it.

Not only did my flat smell like heaven, but it was so FRESH and COMFORTING at the same time. No idea how I did that, but I'm now on a mission to find all the fresh comforting foods.

I've really outdone myself on this one, you guys.

I love it. And so will you. Pinky promise.





Recipea:

Makes 4 main meal servings or 6 side servings

4 tablespoons vegan butter
1/2 cup of shallots
1 clove of garlic
2 teaspoons of ground salt and pepper (use lemon pepper if you can!)
2 cups of risotto rice
1/2 cup Pinot Grigio
5 cups of vegetable broth
1 cup frozen peas
1 cup chopped asparagus
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat parsley
2 tablespoons of lemon zest
1/2 cup vegan cheese

Saute the shallots, garlic, salt and pepper in 2 tablespoons of butter in a large pan or pot over medium heat for 5 minutes until tender.

Stir in the rice for 2-3 minutes until the edges becomes translucent on the outside. Then add in the wine and another tablespoon of the butter. Stir until it is absorbed.

Then stir in 1 cup of vegetable broth to just cover the risotto, stirring consistently until the liquid is absorbed. Then continue adding the broth, adding 1 cup at a time until absorbed (2 mins each).

After about 16-18 minutes, the rice should be creamy, but firm (you may need a little more or less broth, depending on the rice, heat, etc).

On the last addition of liquid, add in the asparagus and peas, and the last tablespoon of butter.

Continue to simmer and stir until the peas and asparagus until they are just cooked and the rice is tender.

Remove from the heat and stir in the vegan cheese until well combined.

Stir in the mint, parsley, and lemon zest (and some more salt and pepper if needed) until combined.

Dish up and sprinkle with some extra mint, parsley, and lemon zest. Cuz you fancy.

Now it's time to turn that frown upside down. You've just made something that ALMOST makes rain on a sunny day ok.... almost. :)