Australian Macadamia Nuts Vegan Risotto

Looking for a comforting, creamy dish with a nutty twist? This vegan pea risotto is just the answer! Australian Macadamia Nuts give it a velvety texture that makes each bite feel like a special treat.

SERVINGS

2

COURSE

  • Main Course

PERFECT FOR

  • Midweek Meal
  • Pampering

PREFERENCE

  • Vegan

SKILL LEVEL

Moderate
INGREDIENTS
  • 2 tbsp olive oil 
  • 1/2 cup chopped onion 
  • 2 tbsp chopped garlic 
  • 1 cup brown rice 
  • 2 tbsp water mixed with lemon juice 
  • 3 cups vegetable stock 
  • Salt, to taste 
  • Pepper, to taste 
  • 1/2 cup blanched peas 
  • Handful of coriander leaves 
  • 1/4 cup soaked Australian Macadamia Nuts 
  • Chopped coriander and chili flakes
INSTRUCTIONS
  • Soak Australian Macadamia Nuts in hot water for 30 minutes. 
  • Heat 2 tbsp olive oil in a pan over medium-low heat. Add chopped garlic and onion, and sauté until fragrant and golden. 
  • Add brown rice and stir to coat for 1 minute. Pour in the water and lemon juice mixture, stirring until absorbed. Gradually add 1 cup of hot vegetable stock at a time, stirring every 45-60 seconds and allowing the rice to absorb the stock. Cook over medium-low heat for about 20 minutes, until the rice is tender yet firm. 
  • Blend blanched peas, fresh coriander, and soaked Australian Macadamia Nuts into a smooth paste using a little water. 
  • Once the risotto is tender and ready to serve, stir in the pea purée along with some of the blanched peas. 
  • Season with salt, pepper, and chopped coriander. Mix well. 
  • Finish with a squeeze of lemon juice and a sprinkle of chili flakes for added flavour. 
  • Serve hot. 
NUTRITION
  • Calories: 857 kcal
  • Carbohydrates: 80.3 grams
  • Protein: 14.5 grams
  • Fat: 54 grams

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