Vegan Pea and Mint Risotto
Creamy, bright, and deeply satisfying, this pea and mint risotto proves that plant-based comfort food can be every bit as luxurious as the classic version. The secret is in the finish — vegan butter and nutritional yeast stirred in off the heat create that silky, coat-the-back-of-a-spoon richness that risotto is famous for, no dairy required. Sweet thawed peas and a handful of roughly chopped fresh mint fold in at the end, keeping their color vivid and their flavor clean against the savory, wine-kissed rice. A squeeze of lemon juice lifts the whole bowl and stops it from feeling heavy, which is exactly what a dish this rich needs. The technique is straightforward: warm broth added one ladleful at a time, plenty of stirring, and about 20 minutes of patient cooking that is genuinely meditative once you get into the rhythm. This recipe serves four, making it an easy weeknight dinner or an impressive centerpiece for a dinner party where you want to show off without stressing out.
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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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