Lemony Pea Risotto with Dill Cashew Cream

We LOVE risotto. However, I rarely make it because it is so much work. Which is your advanced warning – this recipe takes time, but is ultimately worth it in the end. Risotto is also a once in a while dish to me since it is so rich and creamy. I like to give myself time to really miss in before I eat it again. Perhaps obviously, I was really missing it recently so I decided to make my favorite pea risotto.

This dish is so creamy from the magic of the Arborio rice, which is cut with a healthy amount of white wine and lemon juice. The cashew cream is really what brings the risotto to life though – it is heavily laced with dill which is rounded out with bright fresh parsley. The peas are the finishing touch, however, adding the perfect amount of sweetness and texture. Overall the dish can only be described as hearty and decadent.

The amount here makes between 8 to 10 serving, so it is definitely family sized if that is what you are looking for! Like I said at the top, there is considerable time and patience involved in constructing this dish but I promise you won’t regret it!

A couple of technical notes before we start:

1. Use Arborio rice, it’s worth it. Do not rinse it – this helps to preserve as much of the starch as possible and is what makes it creamy
2. Toasting the rice before you add the liquid helps give the risotto a nuttier flavor
3. It is so, so important that you allow the liquid to fully cook in before adding more. This also helps the rice build up that creamy goodness*
4. Using a heavy/thick bottomed pot also helps enhance the creamy texture of the dish. I recommend a Dutch oven but any large pot will really work
5. Make sure to soak the chickpeas and cashews ahead of time. It gives them a better texture and makes the work go much smoother.

Alright! Let’s get to it!

Ingredients:

Dill Cashew Cream:

• 1/2 cup raw cashews
• 1 +1/4 cup hot water divided
• 1/2 cup fresh chopped parsley
• 2 -3 tsp. dry dill
• 1 tsp. rosemary
• 1 tsp. lemon zest
• 3 tbsp. lemon juice
• 1 tbsp. olive oil
• 1/4 nutritional yeast
• 1 tsp. garlic powder (or fresh minced)
• 1 tsp. ground mustard
• 1 tsp. salt plus more totaste
• pepper to taste

Crispy Chickpeas:

• 3/4 cup dry chickpeas
• 1/2 tsp. baking soda
• 2 tsp. salt, divided
• 3 cups water
• 1 tbsp. olive oil
• 1/2 tsp. paprika
• pepper to taste

The Risotto:

• 1 tbsp. olive oil
• 1 medium sweet yellow onion – diced
• 4 garlic cloves – minced
• 1/4 cup. white wine
• 3 1/2 cups Arborio rice
• 8 -10 cups of veggie stock and/or water**
• 1/2 cup frozen (or fresh) peas
• 1/4 cup nutritional yeast
• salt and pepper to taste

Instructions:

1. Begin by soaking your chickpeas the night before. Combine the dry chickpeas, water, salt, and baking soda. Stir and set these aside.
2. A couple hours ahead of cooking combine the cashews with the cup of hot water and set aside to soak.
3. Just before cooking, drain the cashews and add the remaining ingredients into the bowl of a food processor. Puree this until smooth – I let mine run for about 3 minutes, scraped the sides and then again for another 2 minutes
4. When you are ready to start cooking, heat 1 tbsp. of olive oil in your pot over medium heat. Add in the onions and a healthy pinch of salt – cook until fragrant and translucent
5. Add in the minced garlic and cook for an additional 2 minutes until fragrant.
6. Deglaze the pan by adding in the white wine, stirring, and cooking down for ~ 1 minute
7. Pour the rice over the onions and stir to combine. Toast the rice for up to 5 minutes. You will want to stir it occasionally to get an even toast on all the rice.
8. At the same time you will want to begin cooking your chickpeas. Drain and rinse the chickpeas with cold water. Place them in a medium sauce pan and cover with water. Boil them until soft with little snap left in them. This should take ~ 15-20 minutes
9. Once the rice is sufficiently toasty, reduce the heat to medium low and add your first 2 cups of water. Allow this to cook down completely, stirring as needed to prevent sticking.
10. Once the liquid has cooked down, continue to add stock/water in 1/2 to 1 cup at a time, allowing the liquid to cook down completely between each addition
11. Once you run out of liquid and your rice is soft (you may need to add more liquid depending on your cooking temp, pot, etc.), stir in your peas, cashew cream, and additional nutritional yeast. Add salt and pepper to your liking.
12. Cover the pot and reduce the heat to the lowest setting (warm on my range).
13. While the risotto is resting and absorbing all of the fruits of your labor, drain and roast the chickpeas you boiled by combining them with 1 tsbp. olive oil and the seasonings. Bake in the oven at 425 F for 15 minutes.
14. Once the chickpeas are nice and crispy, you are ready to eat! Scoop you risotto into a shallow bowl and top with chickpeas. You may also wish to add fresh lemon juice, parsley or olive oil to give it a “plated” look!

Enjoy!

Notes:
*The podcast Savor did a fabulous episode on Risotto that I highly recommend listening to while you make this!
** I used a mix of veggie stock and water, simply because I ran out of stock. The more stock you use the more intense the flavor of the rice will be