Summer Peach Risotto
An incredibly simple but fancy summer dinner recipe bursting with fresh herbs, juicy peaches, and deliciously smokey walnuts. This recipe is adapted from https://www.washingtonpost.com/recipes/peach-and-pancetta-risotto/15392/.
- January 22, 2021
- 4-5
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Ingredients
- 3 peaches, peeled and cubed
- 3 shallots, diced
- ¼ cup fresh basil, chopped
- ¼ cup fresh mint, chopped
- 5 cups vegetable stock
- 1 ½ cup arborio rice
- 1 cup white wine
- ¾ cup walnuts, toasted and chopped
- ½ tbsp smoked salt
- 1 tsp freshly cracked pepper
- ¼ cup Vegan parmesan optional
Directions
- Step 1
- Heat vegetable broth in a saucepan over medium heat.
- Step 2
- In a separate pot, heat olive oil and add chopped shallots. Cook 3-4 minutes or until softened.
- Step 3
- Stir in the rice and once the grains are coated, let them cook for 2-3 minutes. Add wine and cook until evaporated and rice has absorbed liquid.
- Step 4
- Add 1/3 of the hot broth to your rice and stir occasionally, until liquid has been absorbed. Continue twice more until all of the stock is used up.
- Step 5
- Once all the stock is added and the rice is tender, gently fold in the basil, mint, peaches, roasted walnuts, salt, and pepper. Serve with vegan parmesan.
