As spring brings its bounty, peas become the stars of the garden. This Vegan Spring Pea Risotto captures the essence of spring with its light, creamy texture and fresh flavors. Perfect for a cozy dinner or a festive gathering, this risotto is sure to impress with its combination of simplicity and elegance.
This risotto is a celebration of spring, offering a creamy texture and zesty flavors that are enhanced by the fresh peas and lemon. The vegan Parmesan adds a cheesy depth that complements the natural sweetness of the peas, making every bite a delightful experience.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth, warmed
- 1 cup fresh green peas
- 1/2 cup vegan Parmesan cheese, grated
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh mint, chopped (for garnish)
Instructions
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
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Stir in the Arborio rice, toasting until slightly golden, about 2 minutes. Pour in the white wine, if using, and cook until mostly evaporated.
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Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Allow each addition to be almost fully absorbed before adding the next, about 18 minutes.
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When the rice is al dente and creamy, stir in the fresh peas, vegan Parmesan, lemon zest, and lemon juice. Cook for an additional 2 minutes.
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Season with salt and pepper. Serve hot, garnished with chopped mint.