Creamy Cashew Pea & Mushroom Risotto

Is there anything more comforting than a nourishing bowl of risotto?This risotto is deliciously creamy from the addition of a gorgeous cashew sauce once cooked and has some added sneaky veggies that the kids likely won't even pick out! WIN.  This risotto keeps really well in the fridge and is just as delicious heated the following day.

Garnish it with fresh basil and some chilli flakes for an extra flavor boost. 

Risotto

• 1 medium brown onion, diced

• 3 cloves garlic, minced

• 1 tsp mixed herbs

• 2 cups chopped white button mushrooms

• 1+1/2 cups aborio rice

• 6 cups vegetable stock

• 1 Tbsp nutritional yeast

• 1 Tbsp lemon juice

• 2 cups frozen peas

Cashew Sauce

• 1/3 cup cashews, soaked

• 1/2 Tbsp lemon juice

• 1 tsp nutritional yeast

• 1/4 cup water

Directions:

1. Soak cashews in hot water while preparing the risotto.

2. In a large pot, saute the diced onions and garlic with mixed herbs, in a splash of vegetable broth until they begin to soften. Add chopped mushrooms and saute for 3-4 minutes until the mushrooms soften.

3. Add the arborio rice to the hot pan and saute with the vegetables for a couple of minutes until the rice begins to turn a light golden brown.

4. Add 2 cups of the vegetable broth and stir until the rice has soaked up the broth. Continue to add a cup more broth and stir continuously until the rice has soaked up all the broth.

5. Stir in nutritional yeast, lemon juice and frozen peas. Stir for a couple of minutes until the peas are lightly cooked.

6. Using a blender, blend the cashews, lemon juice, nutritional yeast and water until a creamy and smooth mixture is formed. Stir the cashew cream into the risotto and garnish with fresh basil.