Pea and potato risotto

Pea and potato risotto

Tags

Rice

Cook

Ingredients

  • 1 onion, diced
  • 6 cloves garlic, sliced
  • 450g potatoes, peeled and cubed
  • 1 cup arborio
  • 5 cups veggie stock
  • 1 cup peas
  • ½ cup dill, roughly chopped
  • 2 tbsp vegan butter

Steps

  1. Heat oil in the wok on medium heat. Add the onion and cook until it softens.
  2. Add the potatoes and cook until they just begin to soften around the edges.
  3. Add the garlic and cook until fragrant. Season with salt and pepper.
  4. Add the rice to the potatoes and toss to combine. Cook for a minute to toast.
  5. Begin adding the stock incrementally. Stir frequently.
  6. Add the peas, dill and butter and cook until the peas are bright green.