A beautiful way to enjoy the bounty of spring with lots of flavor. Though vegan, the peas give this dish a wallop of protein! 9 grams of protein for every cup of peas! Comfort food never looked so pretty!
Start by setting out your peas to defrost. I like to use frozen because they are picked after ripening on the vine and then flash frozen for optimal nutritional value.
Begin by making your risotto. Add your diced beets and onion into a large pan with olive oil. Saute until the onions are soft, then add in your Arborio rice. Saute the rice in the hot veggie and olive oil mixture until the rice becomes a bit translucent around the edges. At which point, add the white wine all at once. Keep things stirring until the wine has largely evaporated. Now add one cup at a time of hot vegetable broth, stirring until partially absorbed before adding another cup. Continue stirring and adding hot vegetable broth until your rice is tender and creamy (about 30 minutes). Then add the nutritional yeast, and salt and pepper to taste.
Now that your risotto is finished, it is time to make the sauce for your protein packed peas. Just throw the ginger, tahini, honey, lemon juice, zest, mint, and water into a food processor and let it do the work for you! Make sure to season the sauce with salt and then just mix it into your peas!
To serve, pile your risotto onto a plate and top with the peas. You can serve the peas at room temperature or warm them gently in a pot. Whatever your preference. I just tend to not heat them too hot, so as to preserve as many naturally occurring enzymes as possible...good for your digestion! Bon appetit!