Vegan Green Pea Risotto
Risotto is one of the most well-known dishes of Italian cuisine, originating from Northern Italy. Traditional risotto is usually made with butter and cheese, but this vegan version is just as creamy and flavorful, supplemented with nutritional yeast and lemon juice. Green peas add freshness and natural sweetness to the dish, while the broth and olive oil ensure a silky texture. This recipe is the perfect choice for a light, nutritious, and plant-based dinner that is guaranteed to be delicious, even for non-vegans!
Ingredients for this recipe
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Preparation Steps
1
In a saucepan, heat the vegetable broth and keep it warm over medium heat.
2
In a large skillet or pot, heat the olive oil over medium heat. Sauté the finely chopped onion for 3-4 minutes, until softened.
3
Add the minced garlic and cook for another minute, until fragrant.
4
Add the Arborio rice and toast it for 1-2 minutes, until the grains become slightly translucent.
5
If using white wine, pour it in and let the alcohol evaporate for about 2 minutes.
6
Start adding the warm vegetable broth gradually, one ladle at a time. Let each ladle of broth be absorbed before adding the next.
7
After about 15 minutes, add the green peas and continue adding broth until the rice is tender but still al dente.
8
When the risotto is ready, stir in the nutritional yeast, lemon juice, salt, and pepper.
9
Garnish with fresh parsley and serve immediately.
