Vegan Lemon Risotto with Peas
This Vegan Lemon Risotto with Peas is creamy and refreshing, made with simple ingredients and ready in just 30 minutes. Perfect for a quick dinner!
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Teaspoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil - for sautéing
- 1 medium onion - finely chopped (for base flavor)
- 2 garlic cloves - minced (for aroma and taste)
- 1 and 1/2 cups Arborio rice - key for creaminess
- 4 cups vegetable broth - for cooking the rice
- 1 cup frozen peas - for freshness and sweetness
- 1 lemon - juiced and zested (for brightness)
- Salt to taste - for seasoning
- Black pepper to taste - for flavor depth
- Fresh parsley - chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the Arborio rice and stir well to coat the rice with the oil and onion mixture.
- Pour in 1 cup of vegetable broth and stir constantly until it's mostly absorbed by the rice.
- Continue adding the broth one cup at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes.
- When the rice is nearly done, stir in the frozen peas and cook for an additional 2-3 minutes.
- Remove from heat and add the lemon juice, lemon zest, salt, and pepper. Stir well to combine.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier risotto, stir in a little extra vegetable broth or a splash of plant-based cream.
Feel free to substitute the peas with asparagus or spinach for a different green touch.
Make sure to use fresh lemons for the best flavor!