MRS JACKED SPINACH & PEA RISOTTO

Ingredients

• 470 ml Vegetable broth, bouillon or consomme, low sodium
• 1/4 pcs Onion, chopped finely
• 1 clove Garlic clove, minced
• 100 g Arborio rice
• 20 ml Lemon juice
• 45 g Baby spinach, chopped
• 80 g Green peas, frozen
• 14 g Nutritional yeast

Method

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 2tbs broth or water over medium heat in a large pot. Saute the onions for 5 minutes or until translucent but not browned. Add the garlic. Cook for another minute.
3. Add the rice and lemon juice and gently stir until the lemon juice is absorbed.
4. 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.
5. 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.
6. Next, add the last 1/2 cup of broth along with the spinach and peas.
7. Continue to stir until the last of the broth has been absorbed, the spinach is wilted and the peas are tender.
8. Remove from the heat and stir in the nutritional yeast. Season with additional salt or lemon juice as needed.
9. Enjoy this delicious meal that you thought was off the menu. YUM!