Name: Creamy Risi e Bisi
Prep time: 10 min
Cook time: 23 min
Total time: 34 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 tbsp extra virgin olive oil; 2 medium leeks (, shredded); 1 medium onion (, diced); 4 cloves garlic (, minced); 1 cup risotto rice ((197 grams), such as Carnaroli, Arborio or Vialone Nano); 2 cups frozen peas ((270 grams), don't defrost); 6 cups vegetable stock ((1440 ml)); 0.5 tsp fine sea salt (, plus more to taste); 4 tbsp vegan butter; 0.5 tsp freshly ground black pepper (, plus more to taste); null to_garnish fresh parsley to top (chopped); null to_garnish vegan parmesan to top

Instructions

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1

In a large skillet, over medium-high heat, sauté the extra virgin olive oil (1 tbsp), leeks (2 medium), and onion (1 medium) for 5 minutes, until translucent.
2

Reduce the heat to medium, add the garlic (4 cloves), and continue to cook for another 2-3 minutes.
3

Stir in the risotto rice (1 cup). Stir for a couple of minutes until you start to hear it make popping sounds.
4

Add the frozen peas (2 cups), vegetable stock (6 cups), and fine sea salt (0.5 tsp). Bring to a boil, then reduce the heat to medium-low and allow to simmer gently uncovered for 20-25 minutes, stirring occasionally until it's a thick, soupy consistency and the rice is just tender. It will continue to thicken a bit as it cools while you serve it up.
5

Remove from the heat, add the vegan butter (4 tbsp) and freshly ground black pepper (0.5 tsp) and give it a really good stir to incorporate. Taste a little bit to check the seasoning and add more salt and pepper if necessary.
6

Serve with an extra dollop of [vegan butter], and some [fresh parsley to top] and [vegan parmesan to top] if desired.