This hearty risotto is made from wild rice cooked in a dehydrator that is then mixed in with a cashew based carbonara sauce. Coconut bacon is stirred in and is also sprinkled on top to emulate the pancetta used in traditional carbonara recipes. This is a great dinner option for nights when you are looking for something a bit more substantial!
Raw Carbonara Risotto With Green Peas [Vegan, Gluten-Free, Raw]
For the Risotto:
- 1/2 pound wild rice
- 1/2 cup green peas (fresh or frozen)
- 1 cup coconut bacon, divided
- Roughly chopped parsley, for garnish
- Nutritional yeast, for garnish
For the Carbonara Sauce:
- 1 1/4 cup cashews
- 1/3 cup coconut bacon
- 2 1/2 teaspoons nutritional yeast
- 2 1/2 teaspoons apple cider vinegar
- 1 tablespoon and 2 teaspoons olive oil
- 3/4 teaspoon black salt
- 1/4 teaspoon black pepper
- 3/4 cup water or more as needed
To Bloom the Wild Rice:
- Score the wild rice for one full minute in the food processor. You have to continuously keep it running. When it's done, the wild rice should be covered in a black powder.
- Rinse the rice well under water until the water runs clear.
- Place it in a large mason jar or bowl. Pour in just enough water to cover all the rice and let it sit for 12-18 hours. It should expand up to 3 times in size.
- Start soaking the cashews for the carbonara sauce 2-4 hours before the rice is finished blooming.
- Once the rice is bloomed, rinse and drain. Transfer the wild rice into a large bowl.
To Make the Carbonara Risotto:
- Soak the cashews for 2-4 hours. Drain and rinse well.
- Add the ingredients for the carbonara sauce into the blender and blend until smooth. Add a bit of water to help if needed.
- Mix the carbonara into the wild rice, toss well until the cream evenly coats the rice. Add in peas and toss.
- If you own a dehydrator, line the tray with a mesh sheet and then a silicone sheet. Spread out the wild rice mixture thinly and dry it at 115°F for 2 hours.
- Mix in a half cup of coconut bacon right before serving.
- Top with more peas, rest of the bacon, chopped parsley, and a sprinkling of nutritional yeast.