Vegan Pea and Mint Risotto (Gluten-Free) - The Pesky Vegan

Name: Vegan Pea and Mint Risotto (Gluten-Free) - The Pesky Vegan
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 4 cloves garlic, finely chopped; 1½ cups (300 g) risotto rice; ½ cup (120 ml) white wine ((ideally vegan, optional)); 1 lemon, zest and juice ((remember to grate before juicing!)); 4-5 cups (1-1.2 litres) vegan stock; 1¼ cups (300 ml) leftover vegan pea and mint soup ((optional – see recipe notes)); 2 cups (300 g) peas ((fresh or frozen)); 4 tablespoons nutritional yeast; Handful fresh mint leaves, roughly chopped ((approx. 30 g)); ½ cup (120 ml) plant-based milk; Salt and pepper, to taste; 2 tablespoons plant-based butter ((optional))

thepeskyvegan.com

This vegan pea and mint risotto offers up a delicious summer lunch or dinner. For extra flavour, use leftover pea and mint soup in place of some stock.

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Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1½ cups (300 g) risotto rice
½ cup (120 ml) white wine ((ideally vegan, optional))
1 lemon, zest and juice ((remember to grate before juicing!))
4-5 cups (1-1.2 litres) vegan stock
1¼ cups (300 ml) leftover vegan pea and mint soup ((optional – see recipe notes))
2 cups (300 g) peas ((fresh or frozen))
4 tablespoons nutritional yeast
Handful fresh mint leaves, roughly chopped ((approx. 30 g))
½ cup (120 ml) plant-based milk
Salt and pepper, to taste
2 tablespoons plant-based butter ((optional))