Pea and Spring Onion Risotto
Risotto is so simple to make and always delicious. I love this spring onion and pea risotto for how fresh and summery it is, plus how unbelievably cheap it is to make. Perfect for days when you don’t know what to have for dinner, as we all have peas in our freezers.
What you need to make Pea and Spring Onion Risotto
- Olive oil
- Spring onion
- Garlic
- Risotto arborio rice
- Vegetable stock
- Frozen peas
- Lemon
- Vegan parmesan cheese
- Fresh mint leaves
Prepare your veg by slicing up the spring onion, weighing out the peas, and chopping up the mint.
In a large pan, heat the olive oil and add the spring onions (saving some green bits for topping at the end), garlic and lemon zest. Cook until everything starts to become softened. Meanwhile prepare your vegetable stock.
Pour in the arborio rice to the pan with the spring onions, and cook for a further minute or two, coating in the oil. A delicious option here is to also add a splash of white wine, to deglaze and add a lovely depth of flavour.
The key to risotto is to add the stock one ladle at a time, stirring and waiting for it to be absorbed before adding more. This creates that famous creamy texture.
Carry on adding the stock, stirring continuously, until the risotto is lovely and creamy. It should take about 20-25 minutes until all the stock has been used. With your last ladle, add the peas in to heat through. Leaving the peas until the end keeps them lovely and green in colour. Taste and adjust the seasoning. Finally stir through your fresh mint for some extra green and freshness of flavour.
Serve topped the saved green spring onion, some vegan parmesan cheese, watercress and extra chopped mint sprinkled on top.
Enjoyed this risotto? You’ll love
Pea and Spring Onion Risotto
Ingredients
- 2 tbsp olive oil
- 10 spring onions (finely chopped (saving the green ends for topping))
- 2 cloves garlic (minced)
- 350 g risotto rice (arborio)
- 1200 ml vegetable stock (marigold vegan bouillon)
- 250 g frozen peas
- 1 lemon (zest of)
- 1 handful mint leaves (chopped)
Serve topped with
- Vegan parmesan cheese
- 1 handful watercress (or other fresh greens )
Instructions
- Heat the olive oil in a large frying pan.
- Add the spring onions (saving some green bits for topping), garlic and lemon zest. Stir together and cook until softened.
- Add in the arborio rice to the spring onions, coating in oil and cooking until the ends of the rice are transparent. Optional here is to also deglaze the pan with a splash of white wine for extra depth of flavour.
- Add the stock a ladle at a time, stirring and waiting for it to be absorbed before adding more. Continue adding one ladle at a time. Repeat and stir continuously until all the stock is used up (about 25 minutes) until the risotto is lovely and creamy.
- With your last ladle, add the peas to heat through. Taste and adjust the seasoning. Finally stir through the mint before removing from the heat.
- Serve with some vegan parmesan cheese and extra mint or greens (we added some fresh watercress) sprinkled on top.
Video
Notes
- For added flavour, squeeze in some lemon juice before serving.
- If you want your peas a little more softened, defrost them before adding, or add 5-10 minutes before the risotto is ready.
- Make sure to taste and adjust the seasoning, as vegetable stocks can vary in intensity. My favourite is the vegan marigold bouillon.
Nutrition
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5 comments
Aisling
Love this recipe! So easy yet so tasty!
Emma
Amazing recipe! Easy, with simple ingredients but so flavourful!
Madeleine Olivia
Thank you Emma!
Bodmin789
Once again another delicious recipe
MadeleineAuthor
Thank you!