Easy Creamy Plant-Based Lemon Risotto with Vine Tomatoes & Walnuts

This creamy lemon risotto is what plant-based dreams are made of.

Easy Creamy Plant-Based Lemon Risotto with Vine Tomatoes & Walnuts

Servings 4
Total Time 35 mins

Ingredients

Risotto

  • 1 brown onion finely diced
  • 1 drizzle oil
  • 1 tsp salt
  • 300 g arborio rice
  • 4 cups vegetable stock
  • 1 lemon juiced
  • 1 cup frozen peas
  • 245 ml cashew cream
  • 20 g nutritional yeast flakes

Veggies

  • 2 courgettes cut into 1cm rounds
  • 8 vine tomatoes
  • 1 drizzle oil
  • 25 g chopped walnuts

To serve

  • 1 bunch basil leaves picked
  • 40 g basil pesto

Instructions

  • Before you start, preheat oven to high grill.
  • Prep onion and set aside.
  • Heat oil in a large pot (with a lid on) on medium-high heat. Cook onion and salt for about 3 minutes, stirring occasionally, until softened. Add rice and cook for a further 1 minute, stirring constantly.
  • Add stock to pot and stir well. Reduce heat to low-medium, cover and gently simmer for about 18 minutes, stirring occasionally, until rice is tender. Add a splash of water if risotto becomes too dry.
  • Meawhile, prep courgette. Place courgette and tomatoes (vine intact) on an oven tray, drizzle with oil and season with salt and pepper. Grill on upper oven rack for 10 minutes, until tender. Remove tray from oven, sprinkle over walnuts and grill for a further 1-2 minutes, until walnuts are toasted.
  • Once rice is tender, add peas and lemon juice to pot and cook for a further 1 minute, until peas are tender. Remove from heat, stir through cashew cream and vegan cheesy flakes and season to taste with salt. Stir through a splash of boiling water if risotto is too thick. Prep basil.
  • Serve risotto topped with veggies, pesto and basil.

*This recipe featured in My Plant Based Bag.

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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