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Pea and Mint Risotto

Recipes | February 25, 2016 | By

Pea and Mint Risotto

Servings 4


  • 2 cups large bunch fresh mint, roughly chopped
  • 1 teaspoon salt (reduce to taste if sodium is a concern)
  • 2 tablespoons olive oil
  • 1 yellow onion (finely chopped)
  • 3 cloves of garlic (minced)
  • cup 75ml dry white wine
  • 2 cups 450g Arborio rice
  • 6⅓ cups 1,425ml vegetable stock
  • 3/4 cup 170g frozen peas
  • 225 g cup snow peas or sugar snap peas (trimmed, blanched and halved)
  • ½ cup 115g nutritional yeast
  • 2 tablespoons vegan cream cheese plus extra for serving
  • Snow pea tendrils (optional)


  • Put the mint and salt into a mortar and pestle, and pound it until a rough paste forms. If you don't have a mortar and pestle for the mint, give it a few pulses in the food processor, and then use the back of a spoon and a bowl to mash it into a paste. Add 1 tablespoon of the olive oil, and stir to combine. Set aside.
  • Heat the other tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and cook them, stirring occasionally, for 4-5 minutes or until the onion has softened.
  • Add the wine, then cook it off for another 2 minutes before adding the rice and cooking it for 2 more minutes, stirring frequently.
  • Add the stock, 1 cup at a time, allowing each cup to absorb into the rice mixture before adding the next, and cook, stirring frequently, for 20-25 minutes or until the rice is cooked al dente.
  • Remove the pot from the heat and stir in the nutritional yeast, vegan cream cheese, snow peas, frozen peas and salt and pepper (to taste).
  • Serve with a dollop of vegan cream cheese, and if you like, drizzle the servings with a little more olive oil. Add some snow pea tendrils, if you have them.


Recipe courtesy of Caeli Bussell of Little Vegan Bear.