A fantastic vegan recipe for sweet pea, leek and freekeh risotto with walnut pesto. Delicious & super healthy!
You will need:
150g petit pois
2 large leeks
1 large onion
2 cloves garlic
600g Freekeh (Green Australian cracked wheat)
1000/1500ml of veg stock (you could use just water if you wanted too)
1 bunch of basil
100ml (good) olive oil
salt & pepper to taste
Peel and chop the onions and the leeks (wash them as they can gritty).
In a large pan fry the onion in a pan with a little oil. Add the Freekeh and cook for about a minute.
Add the stock a third at a time. Each time reducing the stock as if making traditional risotto.
Whilst this cooks, in a jug (with a stick blender) or table top blender blitz the walnuts, garlic, basil & oil to make a chunky paste.
Taste the Freekeh to check if ready. When you fill there’s only a couple of minutes to go add the petit pois and leeks.
When ready, turn off the heat and add as much pesto as you like.
The finished dish shouldn’t be dry, but slightly runny.
Season to taste and serve