Vegan Chopped: Mojito Risotto with Peas and Mole

One of my favorite summer-time dishes to make back in the day (before veganism) was beer-can chicken.  Part of the fun was the first step of the recipe - you had to drink half a can of beer.  I was imagining how I could incorporate this step into the Vegan Chopped contest (sponsored by Isa Chandra Moskowitz, Jess Sconed, and Katie "donteatoffthesidewalk").  My suggestion is to just take a shot of Bacardi rum before cooking - Not very clever but certainly fun.  Now let's move forward with the recipe challenge, "chopped vegan!"  The challenge is to make a main dish in under 40 minutes containing the following ingredients: blackberries, mint, black eyed peas, and bittersweet chocolate. Below I have posted my attempt.  It really can be done in 40 minutes if you have a good blender and can multi-task: first get your mojito sauce made (and set aside) and start the risotto.  You can prepare the black-eyed-peas in another pan while the risotto is going.  Once the blender is rinsed the mole can be blended up in no time!  Let's do this!

Mojito Risotto with Peas and Mole 

Mojito Sauce: 
30 mint leaves (if you buy a pack of mint from the supermarket, this is just enough to leave a couple mint leaves over for garnishing)
Fresh Cilantro (about a handful)
2 TBSP Bacardi Rum
Juice from one Line
1/2 Tsp Lime Zest (~1 lime)
1/4c extra virgin olive oil
2 garlic cloves
1/2 tsp salt
***Mix all of the above in a high-power blender to create the sauce.  You may want to decrease the salt content if using a commercial broth for the risotto - I used a homemade, unsalted broth which is why this sauce is so salty.

Risotto: 
2 Tbsp Extra Virgin Olive Oil
2 huge shallots, chopped
1cup Arborio Rice
1 shot Bacardi Rum
3 cups vegetable broth (kept warm)
Mojito sauce (recipe above)

Throw your oil and shallots in the pan - cook over about medium until shallots are translucent.  Add the rice plus the shot of rum and then cook until the alcohol is absorbed.  Then add a cup of broth and mix until absorbed (at this point you can get the black-eyed-peas started, see below).  Once the initial cup is absorbed, add the Mojito sauce (above).  Once this is absorbed, add another cup of broth.  Once this is absorbed add the final cup of broth.  The Risotto takes about 25 minutes to prepare.

Black Eyed Peas:
2 Tbsp Extra Virgin Olive Oil
1/2 onion, chopped (save the other half for the mole)
1 15oz can black eyed peas
2 cloves of garlic, chopped
1 Tbsp red pepper flakes
1 tsp oregano

Heat the olive oil and add onion - cook until translucent over medium heat.  After onions are translucent, add garlic and pepper flakes - cook for less than a minute and add the peas.  Season with oregano and turn heat to low while you finish your risotto.

Mole Sauce: 
Let me begin by saying this makes WAY more mole sauce then is required to accommodate the above noted components of the dish (what can I say? I was working within a deadline here).  You may want to cut this part of the recipe in half - still you will need to have a freezer bag or two ready to save Mole for another dish in the future.
6oz Blackberries
2 Poblano peppers (core and stem removed)
5 squares of bittersweet chocolate (about half of a 3.5oz Trader Joe's bar)
2 Tbsp sesame seeds
2 Tbsp almond butter
4 Dried Red Chili Peppers (no stems)
4 garlic cloves
1/2 an onion
1 Tsp oregano
1 Tsp cinnamon
1 Tsp coriander
1 Tbsp Cumin
3 Tbsp Chili powder
2 Tbsp Paprika
~a handful of cilantro
3 fresh tomatoes
2 Tbsp Agave nectar
4oz vegetable broth (or more if consistency requires)
salt and pepper to taste, if needed
***Mix all of the above in a high-power blender to create the sauce.

To assemble: 
Portion out one cup of risotto in your bowl.  Top with a quarter of the black-eyed-pea mixture.  Drizzle with mole sauce as desired.  Garnish with mint leaves and sesame seeds.