Green Pea Risotto


  • 1 medium onion – finely chopped
  • 3 cloves of garlic – crushed
  • 400g risotto rice
  • 750-1 litre of vegetable stock
  • 150 ml white wine (optional)
  • 300g frozen peas – defrosted (you can use edamame beans too)
  • 1 tablespoon of nutritional yeast
  • 200g fresh watercress
  • large handful fresh mint leaves
  • zest & juice of 1 large lemon
  • microgreens or cress for garnish


  1. Blend peas, watercress, mint leaves, lemon juice until smooth. You can leave some peas whole.
  2. Heat a little stock in a saucepan and add the onions – cook until softened. Add the garlic & cook for 1 minute.
  3. Add the rice and stir well for 1-2 minutes.
  4. Increase the heat & add the wine (if using) – cook for about 2 minutes .
  5. Start adding the stock a ladle at a time, until  the liquid is absorbed and then add another ladleful until that is absorbed and so on until most of the stock is absorbed and the rice is cooked through giving a creamy mixture. Add a small handful of peas a few minutes before the end if using some whole.
  6. Stir through the blended pea mixture & nutritional yeast. Cook for a minute or two. Taste & add seasoning if required. Serve with lemon zest, cress or microgreens on top. (Serves 2-3). Makes a creamy side dish for meat, fish or chicken.