Broccolini with Walnuts and Mushroom, Pea & Lemon Risotto for Meatless Monday

Risotto is truly a rich and delicious indulgence. Every now and again I get the craving to whip up a pot of risotto and delight in the creamy texture and embrace a plate of carbs (which doesn’t happen frequently!). So what about the fat?? The buttery fat that joins ever so perfectly with carbs?! Well…here’s how I see it. I would much rather indulge in a tablespoon of organic butter, that is loaded with B vitamins, vitamin E and beta carotene, then eat a tablespoon of factory produced margarine, high in trans fat that increases blood insulin levels which increases the risk for diabetes! So….butter it is! Now….let’s indulge!

Mushroom, Pea & Lemon Risotto


  • 6 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon organic butter
  • 1 cup finely chopped onion
  • 5 cups sliced mushrooms
  • 4 garlic cloves, minced
  • 2 cups aborio rice
  • 1 cup dry white wine
  • salt and freshly ground pepper
  • 1 1/2 cups shelled (or frozen) organic green peas
  • 1 cup finely grated fresh parmesan reggianno cheese
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons lemon juice


Put the broth in a medium saucepan and heat over high heat until it boils. Reduce the heat to low; keep covered. Heat the oil and butter in a large saucepan over medium-high heat. Add the onion, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until the onion and mushrooms are softened. Add the rice and stir until it is coated in the oil mixture. Stir in the wine, salt and pepper. Reduce the temperature to medium. Cook, stirring constantly, until all the wine is absorbed. Add the hot broth, 1 cup at a time, stirring constantly, until all the broth is absorbed before adding another cup. This should take about 20 minutes. the risotto should be creamy and the rice cooked still with a little bite to it. If the rice isn’t cooked after adding all the broth then heat another cup and add it to the rice mixture. Stir in the peas and cook, stirring for about 3 minutes or until hot. Add the cheese, parsley, zest and juice and stir until well combined.

Broccolini with Walnuts
This is one of my FAVOURITE dishes! It’s super fast and easy to make, full of healthy fats and high in minerals!


  • 1 bunch broccolini
  • 3 tbsp olive oil
  • 1 tsp chili flakes
  • 1 cup walnuts


Boil broccolini on medium to high heat for 2-3 minutes. Transfer to a pan and heat 1 tbsp of olive oil over medium heat. Saute broccolini, until wilted. Drizzle with remaining olive oil, add walnuts and chill flakes.

Happy Monday! Enjoy!

Health & Abundance,
Samantha 🙂





Please Share Your Thoughts
Share on Pinterest