Spring Vegetable Risotto with Peas and Mint Recipe
If your dinner’s been as dull as your ex’s excuses, this spring vegetable risotto is the culinary reboot you desperately need. We’re talking creamy, herby, veggie-packed goodness that’s 100% plant-based and 200% delicious. Peas, mint, and rice walk into a pan—and magic happens. It’s light, bright, and fresh enough to make you feel like you do yoga (even if you don’t). You’ll stir it like you mean it, pretend you’re on Top Chef, and serve it with smug vegan pride. Bonus: no cheese, no guilt, and definitely no sad desk lunches.
Spring Vegetable Risotto with Peas and Mint Recipe
This risotto bursts with seasonal veggies, sweet peas, and fresh mint, offering a creamy texture without dairy—just pure spring-in-a-bowl elegance.
Ingredients
- 1 tbsp olive oil extra virgin, naturally
- 1 small onion finely chopped
- 2 garlic cloves minced like your patience
- 1 cup Arborio rice the Beyoncé of grains
- ½ cup dry white wine plus a sip for you
- 4 cups vegetable broth warm
- 1 cup green peas frozen or fresh, no judgment
- 1 zucchini diced
- ½ cup asparagus chopped (because we’re fancy)
- ¼ cup fresh mint chopped (spa vibes activated)
- 2 tbsp nutritional yeast aka vegan fairy dust
- Salt and black pepper to taste
- Optional: Lemon zest for added sparkle
Instructions
- Heat oil in your pan over medium heat. Add chopped onion and garlic. Sauté till soft, not brown—this isn’t a grill party.
- Stir in Arborio rice. Let it toast lightly for 1–2 minutes. No distractions. The rice feels your chaos.
- Add white wine. Stir slowly and let the rice soak up your questionable life choices and the liquid.
- Begin ladling in warm veggie broth, ½ cup at a time, stirring constantly. Add more only after it’s absorbed.
- Repeat for 20 minutes. Yes, it’s commitment—like relationships should be.
- Toss in peas, asparagus, and zucchini. Cook 5–7 minutes more until everything is tender and loving it.
- Stir in mint and nutritional yeast. Season with salt, pepper, and maybe a little lemon zest if you’re feelin’ zesty.
- Serve warm, smug smile optional but recommended.
Notes
Nutritional Values (Per Serving):
- Calories: 290
- Total Fat: 6g
- Saturated Fat: 0.8g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (Per Serving):
- Vitamin C: 40%
- Folate: 35%
- Iron: 20%
- Vitamin K: 45%
- Magnesium: 18%
Hot Vegan Tips (Because You’re Worth It):
- Add a splash of lemon juice before serving for that zingy freshness.
- Don’t skip the mint—it’s what makes this risotto flirtatious.
- Stir like you’re trying to summon inner peace—or at least distract from your inbox.
- Sub in leeks instead of onions for a softer, sweeter taste if you’re feeling chef-y.
- Chill leftover risotto into balls, fry them, and boom—vegan arancini. You’re welcome.
