Red Meat Allergy Friendly Vegan Pea and Mint Risotto
Total time45 min
Prep time10 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 6 cups vegetable broth
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 2 cups frozen peas, thawed
- 2 tbsp vegan butter
- 3 tbsp nutritional yeast
- ¼ cup fresh mint leaves, roughly chopped
- 1 tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- lemon zest, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat. Reduce the heat to low and keep warm throughout cooking.
- 2
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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