Recipe of the Week - Creamy Spring Pea Risotto
Light, Fresh and Full of Flavour 🌱
When spring hits and the days get a little longer, we naturally crave lighter, brighter meals – and this Creamy Spring Pea Risotto is just the ticket.
It’s comforting but not heavy, rich without the dairy, and packed with seasonal goodness like peas, lemon and fresh herbs. Whether you’re cooking for one or feeding the family, this dish delivers on both ease and elegance.
Even better? It’s completely plant-based and ready in under 30 minutes.
🌿 What Makes This Risotto So Special?
✔️ Creamy without cream – thanks to a splash of plant milk or cashew cream
✔️ Rich in fibre and plant protein
✔️ Naturally gluten-free
✔️ One pot, minimal fuss
✔️ Perfect for spring!
🍚 Let’s Talk About Risotto Rice
Not all rice is created equal – and for a truly creamy risotto, you’ll want to use Arborio, Carnaroli, or Vialone Nano rice. These short-grain varieties are naturally high in starch, which is what gives risotto that signature rich and velvety texture (without needing any cream!). Arborio is the most common and easiest to find in UK supermarkets, making it the perfect starting point for plant-based risotto success.
Riserva Gallo is our favourite, and the one Rupert has used for years in professional kitchens.
🛒 Ingredients (Serves 2–3)
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1 tbsp olive oil (you can use sunflower or vegetable oil, or event plant based butter if you prefer)
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 cup Arborio rice
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1 litre vegetable stock (warm)
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1 cup frozen peas (or fresh if available)
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2 tbsp nutritional yeast
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¼ cup unsweetened plant milk or cashew cream
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Zest of 1 lemon
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Small handful of fresh mint or parsley
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Sea salt and cracked pepper to taste
🍋 Method
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Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook gently until soft (about 5 mins).
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Add the garlic and stir for another 30 seconds.
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Pour in the rice and stir to coat it in the oil, gently fry the rice for 1-2 minutes
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Begin adding your warm stock a ladleful at a time, stirring often. Let the rice absorb the liquid before adding more.
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After about 15–20 minutes, when the rice is nearly tender, stir in the peas, nutritional yeast, and plant milk or cashew cream.
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Continue to stir for 2–3 more minutes until creamy and fully cooked.
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Finish with lemon zest, chopped herbs, and season to taste. Serve immediately.
🌸 Spring Upgrades (Optional but Delicious!)
Want to take this to the next level? Try one of these seasonal upgrades:
✨ Add asparagus tips – pan-fry or steam lightly and fold through or lay on top.
✨ Stir in a handful of spinach just before serving for extra greens.
✨ Top with dukkah – for a nutty, crunchy finish
✨ Swap mint for tarragon if you fancy a subtle aniseed twist
This risotto is a great base – so feel free to customise depending on what’s in your fridge or garden!
💡 Kitchen Tip
Risotto loves attention! Stirring regularly helps release the rice’s natural starch, giving that irresistible creamy texture – no need for cream or butter.
🍽️ Want More Recipes Like This?
This recipe is just a taster of what you’ll learn inside our online plant-based cooking course. From silky sauces to gut-friendly meals and weeknight winners, we’ll help you cook plant-based like a pro – even if you’ve never done it before.
👉 Tap here to preview the course or start learning today.
