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Pea & Basil Orzo Risotto Recipe
Fresh and flavourful orzo risotto recipe made with chickpea rice for added protein and ready in less than 20 minutes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 475 kcal
Ingredients
- 1 leek thinly sliced
- 1 brown onion diced
- 3 cloves garlic finely chopped
- 150 g chickpea rice
- 1 cup frozen peas
- 200 ml vegetable stock
Sauce Ingredients
- 80 g spinach
- 200 ml vegan cream
- 1 ½ heaped tbsp basil pesto
- 20 g fresh basil
To Serve
- Juice of half a lime
Instructions
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Heat a large frying pan on low medium heat. Add the oil, once the oil is hot, add the onion and garlic and cook for roughly 3 minutes. Add the leek, then and cook for a further few minutes.
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While the vegetables are cooking, add all of the sauce ingredients to a blender and mix until smooth. Once blended, add the chickpea rice, blended sauce mix and the vegetable stock. Cook for 12 minutes until the chickpea rice is cooked. After 6/7 minutes stir in the fresh basil and frozen peas. Stir to combine and cook for the final 5ish minutes.
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Add the juice of half a lime and stir before serving.