Spinach & Pea Risotto

10 ingredients · 35 minutes · 4 servings

Ingredients

4 cups Vegetable Broth

2 tbsps Extra Virgin Olive Oil

1/2 Yellow Onion (finely chopped)

2 Garlic (cloves, minced)

1/2 tsp Sea Salt (divided)

1 cup Arborio Rice

3 tbsps Lemon Juice

3 cups Baby Spinach (chopped)

1 cup Frozen Peas

3 tbsps Nutritional Yeast

Directions

1. Heat the vegetable broth in a medium pot over medium-high heat. Once it starts to

simmer, reduce heat to low to keep warm.

2. Meanwhile, heat the olive oil over medium heat in a large pot. Saute the onions for 5

minutes or until translucent but not browned. Add the garlic and half of the salt. Cook for

another minute. Add the rice and lemon juice and gently stir until the lemon juice is

absorbed.

3. Add 1/2 cup of the warmed broth to the rice in the pot stirring constantly until the broth

has been absorbed. The rice and broth should be at a gentle simmer throughout the

cooking process, not a boil.

4. Continue to add the broth 1/2 cup at a time until all but a 1/2 cup of broth is remaining

and rice is cooked through. Aim for al dente rice, not mushy. This will take about 20 to 25

minutes.

5. Next, add the last 1/2 cup of broth along with the spinach, peas and remaining salt.

Continue to stir until the last of the broth has been absorbed, the spinach is wilted and

the peas are tender. Remove from the heat and stir in the nutritional yeast. Season with

additional salt or lemon juice as needed.

6. Divide between plates and enjoy.