Porcini Mushroom Risotto
45 min4
Time10 min
Servings2 people
DifficultyEasy
CategoryStarters
A vibrant green hummus that swaps chickpeas for sweet spring peas, blended with a spoonful of peanut butter for body and a bright squeeze of lemon. Briefly blanched peas keep their fresh, grassy sweetness and — if you shock them in ice water — an electric green color. It comes together in minutes and works beautifully as a dip, a sandwich spread or a topping for toasted bread.
Ingredients
- 250g peas
- 50g water
- 1 tbsp peanut butter (12g)
- 1 tsp lemon juice (5g)
- 1g salt
- Pepper to taste (or chili)
Directions
- 1
Cook the peas in boiling water for 3 minutes (for a brighter color, cool them down in iced water).
- 2
Blend all the ingredients together with a blender until you reach the desired consistency.
QuickGluten-FreeHigh-Protein