Australian Macadamia Nuts Vegan Risotto
Looking for a comforting, creamy dish with a nutty twist? This vegan pea risotto is just the answer! Australian Macadamia Nuts give it a velvety texture that makes each bite feel like a special treat.
SERVINGS
2
COURSE
- Main Course
PERFECT FOR
- Midweek Meal
- Pampering
PREFERENCE
- Vegan
SKILL LEVEL
Moderate
INGREDIENTS
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 2 tbsp chopped garlic
- 1 cup brown rice
- 2 tbsp water mixed with lemon juice
- 3 cups vegetable stock
- Salt, to taste
- Pepper, to taste
- 1/2 cup blanched peas
- Handful of coriander leaves
- 1/4 cup soaked Australian Macadamia Nuts
- Chopped coriander and chili flakes
INSTRUCTIONS
- Soak Australian Macadamia Nuts in hot water for 30 minutes.
- Heat 2 tbsp olive oil in a pan over medium-low heat. Add chopped garlic and onion, and sauté until fragrant and golden.
- Add brown rice and stir to coat for 1 minute. Pour in the water and lemon juice mixture, stirring until absorbed. Gradually add 1 cup of hot vegetable stock at a time, stirring every 45-60 seconds and allowing the rice to absorb the stock. Cook over medium-low heat for about 20 minutes, until the rice is tender yet firm.
- Blend blanched peas, fresh coriander, and soaked Australian Macadamia Nuts into a smooth paste using a little water.
- Once the risotto is tender and ready to serve, stir in the pea purée along with some of the blanched peas.
- Season with salt, pepper, and chopped coriander. Mix well.
- Finish with a squeeze of lemon juice and a sprinkle of chili flakes for added flavour.
- Serve hot.
NUTRITION
- Calories: 857 kcal
- Carbohydrates: 80.3 grams
- Protein: 14.5 grams
- Fat: 54 grams
