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Dinner | Vegan

Spring onion, pea and truffle risotto

 The addition of truffle oil makes this extra luxurious, plus it’s great for your blood, energy creation and sight

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Spring onion, pea and truffle risotto recipe
Serves:
4
Preparation:
10 Mins
Cooking:
35 Mins
High FODMAP:
Yes
Allergens:
Nuts, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Spring onion, pea and truffle risotto?

 The addition of truffle oil makes this extra luxurious, plus it’s great for your blood, energy creation and sight.

 

Ingredients

Method

Ingredients

400g Arborio rice nutritional information
400g Arborio rice
150g spring onions nutritional information
150g spring onions
400g frozen peas nutritional information
400g frozen peas
1 tbsp truffle oil nutritional information
1 tbsp truffle oil
750ml vegetable stock nutritional information
750ml vegetable stock
250ml cashew milk nutritional information
250ml cashew milk
salt and pepper to taste nutritional information
salt and pepper to taste
1 tsp garlic powder nutritional information
1 tsp garlic powder
2 tbsp olive oil nutritional information
2 tbsp olive oil
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Peel the outer layer from the spring onions and trim the ends. Chop the whites of the onions into thin slices, Chop the tops into fine pieces and set aside.
2) In a deep frying pan, fry the whites of the onions in the olive oil for a couple of minutes to soften.
3) Add the rice and stir to coat with the oil.
4) Add a ladle full of the stock, turn the heat down to low and allow to cook until it has disappeared.
5) Season with salt, pepper and garlic powder.
6) Continue to add the stock a ladle at a time until it is all used up.
7) Start adding the cashew milk a ladle at a time until it is all used up and the rice is cooked to your liking. It should be nice and creamy, if it’s a bit too dry add a little more, too wet add a little less.
8) Add the peas and heat through.
9) Taste and check the seasoning.
10) Stir the truffle oil through and serve straight away, with the onion tops sprinkled on top. 

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