Instructions

1. In a dutch oven or large stock pot, heat the olive oil and earth balance butter. Add the leeks, pinch salt/pepper and cook 10 minutes until soft. Add in the minced garlic, diced carrots, red pepper and chopped squash. Stir often, cooking until vegetables are tender.
2. Meanwhile, heat the vegetable broth in a separate pot.
3. Add the red pepper, cayenne pepper, paprika, and another pinch salt/pepper to the pot with vegetables. Once soft, remove vegetables from pot.
4. In the empty pot, add another 1-2 tsp. of olive oil if no liquid left. Add in arborio rice, stirring often until the rice is golden brown and slightly toasted. Add 1/4 cup of vegetable broth to the pot and stir until no more broth remains. Continue to do this until you have added 1 1/2 cups of broth.
5. Add the asparagus. Stir until slightly softened. Add a 1/2 cup of vegetable broth, stirring until absorbed, and another. Continue to add the broth, 1/4-1/2 cup at a time until rice is al dente. Watch the rice carefully, you might not use all the broth.
6. Stir in the chopped tomatoes, peas, and nutritional yeast. Add back in removed vegetables. Cook until combined.
7. Make the pea coulis. In a food processor, mix together: 2 cup peas, fresh or thawed, 2 cloves garlic, 1 tsp. fresh mint leaves, 1/4 cup basil leaves, 2 tbsp. olive oil, and 2 tsp. white wine vinegar. Stir in 1/2 cup of the pea coulis. Season to taste with salt/pepper as needed.
8. Make the pea shoot salad: Toss together 1/2 cup pea shoots, torn into pieces, 1/2 tsp. olive oil, 1 /4 tsp. white balsamic vinegar, and pinch salt/pepper.
9. To serve: dish out the risotto, top with a dollop of pea coulis and 1/4 of the pea shoot salad.
10. *We like our food a little spicy, taste as you go and see if you need to add more/less cayenne or crushed red pepper.