Vegan spring green and pea risotto
This vegan risotto is as creamy and decadent as traditional versions. The non-dairy nature of this dish makes it lighter and perfect for a summer risotto, but it can be cooked all-year round using spring or summer greens, or any of your favourite seasonal veg. Finish it off with freshly zested lemon and herbs; the heat of the risotto really brings out their aromas.
Cook's notes
Homemade stock is always the best choice for flavour, and it can be a great opportunity to make use of veg that is not fresh enough to eat raw.
Ingredients
- 800ml vegetable stock
- 1 onion, peeled & finely diced
- 2 garlic cloves, peeled & finely chopped
- 3 sprigs of fresh thyme, leaves removed from stalks
- 175g arborio rice
- 80ml vegan white wine (optional)
- 1 tsp white miso (optional)
- 1 bay leaf
- 3 tbsp nutritional yeast
- 60g garden peas, podded weight
- 80g spring or summer greens, cut into thin ribbons
- zest of 1 lemon
- fresh oregano or thyme, to garnish
- salt & pepper
Method
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Step 1
In a medium saucepan, bring the stock to simmer.
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Step 2
Meanwhile, add a little oil to a deep frying pan or saucepan over a medium-low heat. Add the onion and garlic and cook for 8-10 minutes or until soft. Now add the thyme and rice and stir for a couple of minutes until it starts to become translucent.
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Step 3
Add the bay leaf and white wine and cook for 1-2 minutes. Now turn the heat down, add one ladle of stock and stir to combine until it is fully absorbed. Stirring during the cooking helps to release the starch from the rice and create a creamy texture.
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Step 4
Continue to add the stock, one ladle at a time, stirring continuously until the rice is almost cooked al dente (depending on the type of rice there may be leftover stock). Now add the miso, nutritional yeast, a ladle of stock and salt. Stir until everything is well mixed. Then, add the peas and let them cook for 2-3 minutes and finally stir in the greens and cook for another 2-3 minutes.
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Step 5
Remove from the heat, divide between two bowls and garnish with lemon zest and fresh oregano or thyme on top.