Vegan Rocket & Pea Risotto

Name: Vegan Rocket & Pea Risotto
Prep time: 5 min
Cook time: 25 min
Yield: 2
Ingredients: Black pepper, to taste; 120 ml / 1/2 cup dry white wine; 1-2 tbsp almond milk; 1 tbsp vegan butter or olive oil; 1 bunch of spring onions, thinly sliced; 2 clove garlic. crushed; 220 g / 1 cup arborio rice; Approx 600ml / 2 1/2 cups vegetable stock; 80 g / 1/3 cup frozen garden peas; 100 g wild rocket, washed and torn; 20 g / 1/3 cup nutritional yeast

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A dairy-free risotto that celebrates the delicate flavours of spring. Ideal for weeknight dinners!

By: Aimee (via Wallflowerkitchen)

Original Publish: Feb 18, 2019

Last Updated: Mar 2, 2026

Prep: 5 mins

Cook: 25 mins

Yields: 2

Instructions

Melt the butter in a large pan and fry the onions and garlic until soft. Add the rice and stir for a minute until well coated.
Pour in the white wine and stir until it's cooked off. Then add a ladle full of stock at a time until the rice absorbs it before adding more. Cook for about 25 minutes or until the risotto becomes al dente.