Spinach Brown Rice Risotto with Green Pea Pesto & Garlic Mushrooms (V) (VF) (GF) (SF) (EF) (NF)

This is such a delicious and much more nutritious spin on a risotto – full of flavor, delicious veggies and made on brown rice which is a low GI food will leave you feeling fuller for longer.

This is a vegan dish, although I had a sprinkle of pecorino on top. This is NOT in this recipe though, so it’s fully vegan if you follow the instructions below. Serves 4 people.

Ingredients:

Risotto:

• 1 bunch English Spinach
• 5 cups vegetable stock
• 1 tbs olive oil
• 1  red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups organic brown rice
• 1/2 cup white wine (I used chardonnay)
• Salt & pepper to taste
• 1 cup button mushrooms, sliced
• 1 garlic clove, finely chopped
• 1 tbsp olive oil

Pea Pesto:

• 2 cups peas, defrosted
• 1 garlic clove, finely chopped
• 1/4 cup coriander leaves
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Salt & pepper to taste

Directions:

1. Rinse the english spinach well under cold water and pat dry.  Place in a food processor or blender; process until finely chopped. Set aside.

2. To make the pea pesto, place peas in a food processor with garlic, coriander, lemon and oil; process until finely chopped. Taste with salt & pepper. Set aside.

3. Heat the oil in a large saucepan over medium heat until oil melts. Ad the onion and garlic; cook, stirring for 5 minutes or until onion softens. Add the brown rice; cook, stirring with a wooden spoon, for 1-2 minutes or until rice grains appear glassy and are coated in oil.

4. Add the wine; cook, stirring constantly, for 5 minutes. Add ½ cup of the stock to the rice and stir continuously with a wooden spoon allowing the liquid to be absorbed before adding more. Keep doing this for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy. Add spinach and stir to combine. Taste and season with salt and pepper.

5. Meanwhile, heat remaining oil in large frying pan over medium heat. Cook mushrooms and garlic until mushrooms are golden brown. Set aside.

6. Add half the pea pesto to the risotto and gently fold through. Spoon risotto among serving plates. Top with remaining pesto and garlic mushrooms.

Enjoy :)