An elegant lemon scented risotto combining the simply delicious flavours of spinach and roasted pistachio nuts. Aromatic and creamy; this is a perfect dish for a light evening meal or serve topped with mock-meat for a hearty meatless dinner.
Simple to make, insure you use a good quality vegetable stock for the best results and for this recipe I used two good sized lemons. A great vegan meal full of flavour and texture and perfect for Meatless Monday; risotto is an absolute favourite!
Preparation time: 35mins
- 2 cups arborio rice
- 5 cups vegetable stock
- 2 tbs extra virgin olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 2 lemons, zest and juice
- ¾ cup white wine
- 100g baby spinach leaves
- ½ cup unsalted pistachio nuts, shelled
- 1 tbs parsley, roughly chopped
Place the pistachios on an oven tray and roast under a low grill for 2-3 minutes until golden. Watch them carefully as they can burn very quickly. Remove from heat a roughly chop. Set aside.
In a medium saucepan bring the vegetable stock to boil; turn heat to low and leave to very gently simmer.
In a large saucepan heat the oil; add the onion and cook for 4-5 minutes until soft; add the garlic, cook, stirring, for a further 1-2 minutes.
Stir in the rice and lemon rind and combine well until rice is well coated in oil.
Add the wine and simmer for 2-3 minutes stirring until wine is reduced.
Using a soup ladle spoon one ladle of vegetable stock into the rice mixture; stirring until all the liquid has been absorbed before adding another ladle.
Continue to cook the risotto over a gentle heat adding the stock one ladle at a time until all the liquid has been absorbed and the rice is al dente (tender); about 25 minutes.
Remove from the heat; stir in the lemon juice, spinach, pistachio nuts and parsley; season with salt and pepper to taste.
Serve topped with mock meat or on its own with crunchy bread. Yum!
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