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.