Vegan Pea & Mint Risotto
This delightful vegan pea and mint risotto dish is brought to life through the combination of the refreshing, tasty mint infusion and the sweet and juicy nature of the peas.
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If you’re in need of an easy yet filling recipe for a week night or a one pot meal for friends, this risotto is a simple yet flavoursome dish that everyone will love. And the best bit is, this cheap vegan meal can be ready in around 30 minutes.
Risotto is traditionally served with parmesan cheese, and you can make your own cashew ‘parmesan’ by blending soaked cashew nuts, nutritional yeast and garlic.
If you don’t have any nutritional yeast in the cupboard, simply add a dash of vegan cream at the end of cooking or grate a little vegan cheese over the top before serving.
What is nutritional yeast?
Sometimes referred to as ‘nooch’, nutritional yeast is a deactivated form of yeast that adds a savoury, nutty and slightly cheesy flavour to your dishes.
It is dairy-free, fortified with vitamins and comes in the form of flakes that you can shake into sauces and stews. You can buy it from supermarkets (check the free-from aisles) or health food stores.
Are frozen peas nutritious?
You bet they are! In fact they may even be better for you than fresh peas as they are frozen very soon after being picked. This means all the nutrients are retained.
Peas are packed with vitamins, including vitamins A, C and K. They’re high in protein and fibre too, and cost very little to buy. That makes them the perfect superfood in our eyes!
What main dish goes well with risotto?
Whilst risotto is a filling and nutritious meal in itself, you might want to serve a little something on the side. A lightly dressed green salad is a good option which cuts through the creaminess. Or serve with steamed green beans drizzled with a little lemon juice and olive oil.
- 100 100 g arborio rice
- 0.5 0.5 heaped tbsp vegan butter or olive oil
- 0.5 0.5 onion, finely diced
- 6 6 g nutritional yeast
- 0.5 0.5 litre vegetable stock
- 0.5 0.5 sprig of mint, finely chopped
- 100 100 g peas
- salt and pepper, to taste
- Add the vegan butter to a medium saucepan and sweat the onions on medium-low heat until tender and translucent. Do not allow to colour or brown.
- Add the Arborio rice to the onion and stir to coat the grains in butter.
- Add half of the stock to the pan and bring to a gentle simmer. Ensure it retains a constant heat and gently stir as it cooks – it should take around 20 minutes.
- As the rice absorbs the water and begins to swell, add the remaining liquid gradually.
- Season with a little salt and pepper.
- When the rice is tender, remove it from the heat and gently stir in the fresh peas, the mint and the nutritional yeast.
- Mix through and season to taste with salt and pepper.
Need another helping? Try making this scrumptious vegan cannellini bean, mushroom & lemon risotto!