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I can count the number of times I’ve made risotto on one hand. It’s not that I don’t love it (I absolutely do!!) but the constant stirring is a serious tricep workout and I get enough of that between my daily yoga practice and carrying two kids around. Occasionally, I’ll put in the extra time and effort to make homemade vegan risotto for dinner and it’s always worth it. The change in seasons had me inspired to use fresh spring produce in a creamy vegan risotto recipe. I think you’re going to love it! This is my Smoky Spring Pea Vegan Risotto Recipe.
Have you ever made vegan risotto? I make it sound like a chore but it’s honestly not hard work. It does require standing over the stove and stirring, though. The constant stirring helps the rice release its starches as it cooks, which is what makes risotto so creamy and delicious. Fair warning – this is not a “set it and forget it” recipe!
I like to start by sautéing some garlic and onion or shallot in olive oil before adding the rice to the skillet. Arborio rice is the traditional rice used to make risotto, but you can use long grain brown rice if that’s all you’ve got. However, I can’t guarantee the end result will be as creamy as if you were to use arborio rice. Just throwing that out there.
You’ll want to have a little saucepan full of broth next to your risotto so you can easily ladle it into the rice. Keep it over low heat so it’s just barely simmering. Make sure the broth is fully absorbed by the rice before adding more. Repeat, repeat, repeat. Finally, you’ll stir in some fresh or frozen peas and a container of our Smoked Gouda Cheeze Spread. It offers just a hint of smokiness and melts beautifully into the cooked rice. Season the risotto with salt and pepper and top with fresh greens and vegan parmesan before serving. This vegan risotto recipe is so incredibly comforting and delicious! If you make it, make sure you tag me on Instagram so I can see your creation.
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Smoky Spring Pea Risotto Recipe
Chickpea and Wild Rice Vegan Soup Recipe
Slow Cooker Potato Vegan Soup Recipe
Roasted Carrot Dill Vegan Soup Recipe
Vegan Tomato Soup with Pesto Grilled Cheese Sandwich Recipe
Serves 4
Ingredients
- 4 cups vegetable broth
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- ½ yellow onion, finely chopped
- 1 cup dry arborio rice
- 1 cup fresh or frozen peas
- 1 package Plant Perks Smoked Gouda Cheeze Spread
- ¼ teaspoon salt
- Few twists of black pepper
- Fresh greens, for topping (I used arugula)
- Vegan parmesan, for topping
Instructions
- Pour the vegetable broth into a saucepan and bring to a simmer over low heat. Continue to simmer the broth as you cook the risotto.
- Meanwhile, in a large skillet, warm the olive oil over medium-low heat. Add the garlic and onion and saute until soft, about 3 minutes.
- Add the rice to the skillet and stir to mix it up with the garlic and onion. Toast the rice for 2 to 3 minutes.
- Ladle about ½ cup of the warm broth into the skillet and stir. Once the broth has been fully absorbed by the rice, add another ladle full. Continue this pattern of stirring and adding broth to the skillet until the risotto is creamy, yet still has a bite to it. This should take about 25 minutes.
- Remove the risotto from heat and stir in the Smoked Gouda Cheeze Spread and peas. Season with salt and add a few twists of black pepper.
- Top the smoky spring pea risotto with fresh greens and a sprinkle of vegan parmesan. Serve and enjoy warm.
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peace. love. plants.
