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Green Pea, Almond, and Roasted Garlic Risotto

Serves 4.


    Green Pea, Almond, and Roasted Garlic Risotto

    Instead of using dairy, blend peas, nuts, and roasted garlic to create a silky, pastel green base. Roasted garlic becomes muted and mellow with no sharpness left—so don’t fear the amount. Whole peas act as the “rice” of this quintessentially springlike, grain-free risotto.


    Tip: Instead of almonds, try roasted and skinned hazelnuts, raw cashews, or raw pumpkin seeds.


    Green Pea, Almond, and Roasted Garlic Risotto


    • 1 head garlic, halved horizontally
    • 6 cups (1.5 L) green peas, fresh or frozen, divided
    • 1 1/2 cups (350 mL) low-sodium vegetable stock, plus more to thin
    • 1 cup (250 mL) unsalted raw or blanched whole almonds
    • 2 Tbsp (30 mL) lemon juice
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 tsp (5 ml) apple cider vinegar or white wine vinegar
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) ground black pepper


    Per serving:

    • calories453
    • protein21g
    • fat23g
      • saturated fat2g
      • trans fat0g
    • carbohydrates48g
      • sugars13g
      • fibre14g
    • sodium428mg



    Preheat oven to 350 F (180 C). Add both halves of garlic head to large sheet of parchment paper, crunch up into a tight ball, and roast for 45 minutes to 1 hour, until soft and fragrant. Cool until youu2019re able to handle comfortably.


    In blender, squeeze roasted garlic (use the whole head or half, depending on taste); discard peels. To garlic, add 2 cups (500 mL) peas, stock, almonds, lemon juice, oil, vinegar, salt, and pepper. Blend until smooth and creamy.


    Transfer to large pot or high-sided skillet, stir in remaining 4 cups (1 L) peas (whole), and heat over medium until bubbling. Thin with additional water or stock, if necessary. Serve immediately.



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