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Split pea risotto (v)

Requires a bit of advance preparation and time near the kitchen, but makes a hearty dish packed with vegetables
Makes 4 serves
Vegan / vegetarian
Original post (with pictures) here

1 cup yellow split peas
~1 tbsp oil
1 large brown onion, finely chopped
1 clove garlic, finely chopped
1 tsp ground ginger
1 tsp ground cumin
1 tsp garam masala
1/2 tsp ground tumeric
2 medium tomatoes, peeled and chopped
1 small zucchini (or 1/2 large), chopped
1 large potato, chopped (see note below about future adaptations)
1/2 cup basmati rice (see note below about future adaptations)
2 1/4 cups vegetable stock
1 tbsp lemon juice

1. Place the split peas in a medium bowl, cover with cold water, and then cover the bowl with plastic wrap. Leave to stand for at least 8 hours - I set mine up in the morning and then used them that night.
2. When the peas have stood, drain them and set aside. Heat oil in a large saucepan and cook the onion, garlic and spices, stirring until onion is soft.
3. Add the tomato, potato and rice and cook, stirring for about 2 minutes.
4. Add the stock and lemon juice, and then the zucchini. Reduce the heat and simmer for 30 minutes, covered, stirring occasionally.
5. Add the drained split peas and simmer for another hour, covered, stirring occasionally. Before serving, the split peas should be tender and most of the liquid absorbed.

Future adaptations
In future, I would use 2 potatoes instead of 1, and cook the rice separately as a side dish.

I would also make this slightly in advance to give the flavours time to develop before serving.