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Multi-Cooker Vegan Pea and Mint Risotto

3 Tbsp. olive oil
1 small yellow onion, finely diced
1½ cups Arborio rice
4 cups vegetable broth
½ cup raw cashew pieces
1 cup water, plus more for soaking cashews
½ tsp. salt, plus more to taste
Pepper, to taste
½ Tbsp. The Spice Hunter Mint Leaves
2 cups fresh garden peas, cooked and divided
1. Press the “Sauté” function on the multi-cooker and add the olive oil. Once the oil is hot, add the onion and sauté until the onion is soft and translucent, about 5 minutes.

2. Press “Cancel” and then add the rice and broth. Stir to incorporate, then lock the lid in place and set to cook at high pressure for 6 minutes.

3. Place the cashews in a bowl and add enough room temperature water to cover. Allow them to soak while the rice cooks.

4. Meanwhile, in a food processor or blender, add 1 cup of the fresh garden peas, salt, pepper, mint and a splash of water. Blend into a puree.

5. Drain the cashews, discard the water and put into the food processor with the peas. Add 1 cup of water and blend until creamy.

6. When pressure cooking is done, let pressure release naturally for 10 minutes, then quickly release the remaining steam and remove the lid.

7. Carefully remove the pot from the cooker (to stop rice from over-cooking) and gently stir in pea puree and remaining cup of whole peas.

8. Add additional salt and pepper to taste. Serve and enjoy!