Vegan Pea and Mint Risotto (Risotto ai Piselli e Menta)
Pea and mint risotto is a classic northern Italian preparation built on the slow, gradual addition of stock to Arborio rice until it reaches a loose, flowing consistency. Sweet green peas and fresh mint brighten the dish, while lemon zest and vegan parmesan round out the finish. Plan on about 35 minutes of active stirring at the stove.
Equipment
- Heavy-bottomed 4- to 5-quart saucepan or Dutch oven
- Medium saucepan (for warming stock)
- Ladle
- Wooden spoon or flat-edged spatula
- Blender or immersion blender
- Microplane or fine grater
- Measuring cups and spoons
Ingredients
For the Stock:
- 6 cups unsalted vegetable broth, kept hot choose a clean, low-sodium broth; Pacific Foods Unsalted Vegetable Broth or homemade is ideal
For the Risotto Base:
- 2 tbsp extra-virgin olive oil a fruity, peppery oil enhances aroma
- 1 tbsp vegan butter for silkiness; Miyoko’s or Violife are good options
- ½ cup finely minced shallot about 1 large shallot; mince evenly for a gentle, sweet base
- ½ cup finely diced celery adds aromatic backbone and subtle freshness
- 1 tsp fine sea salt start here; adjust to taste as broth may vary in salinity
- 1 ½ cups Arborio or Carnaroli rice Carnaroli yields a creamier, more forgiving texture; brands like Riso Acquerello are excellent
- ½ cup dry white wine vegan-friendly; Pinot Grigio or Sauvignon Blanc. Optional but recommended
- 2 cups green peas, divided fresh when in season; otherwise use high-quality frozen peas
For the Mint–Pea Purée:
- ½ cup loosely packed fresh mint leaves use tender leaves for a bright, non-bitter flavor
- 1 tbsp fresh lemon juice freshly squeezed for best aroma
To Finish & Garnish:
- ⅓ cup finely grated vegan Parmesan-style cheese Violife or Follow Your Heart grate well and melt nicely
- 1 tsp finely grated lemon zest avoid the bitter white pith
- ½ tsp freshly ground black pepper adjust to taste
- 1 tbsp extra-virgin olive oil, for finishing a final drizzle adds sheen and aroma
- 2 tbsp toasted pine nuts, optional for buttery crunch
- 1 cup pea shoots or microgreens, optional for fresh, springy garnish
- 1 pinch flaky sea salt to finish and amplify the sweetness of peas
Instructions
- Warm the Stock (5 minutes): In a medium saucepan, bring the vegetable broth to a bare simmer over medium heat and keep it hot throughout cooking—aim for about 180°F/82°C. A warm stock ensures the rice cooks evenly and stays creamy.
- Sweat the Aromatics (5 minutes): In a heavy-bottomed saucepan over medium heat, add olive oil and vegan butter. When the butter melts and looks glossy, stir in the shallot and celery with the sea salt. Cook, stirring occasionally, until translucent and tender but not browned, 4–5 minutes. You should smell a gentle sweetness.
- Toast the Rice (2 minutes): Add the rice and stir to coat every grain in fat. Toast until the edges turn slightly translucent and you catch a faint nutty aroma, about 2 minutes. This step builds structure so the grains stay al dente.
- Deglaze with Wine (2 minutes): Pour in the white wine. It should sizzle. Stir until mostly absorbed, 1–2 minutes. If not using wine, replace with hot stock and a squeeze of lemon for brightness.
- Build the Risotto (16 minutes): Add a ladle (about 1/2 cup) of hot stock and stir gently, keeping the pot at a lively simmer—roughly 190–195°F/88–91°C. As the liquid is absorbed, add more stock a ladle at a time, stirring frequently to coax starch from the rice. After about 10 minutes, the rice will be halfway cooked and flowing in slow waves.
- Make the Mint–Pea Purée (while rice cooks, 2 minutes active): When the rice is around the 10-minute mark, blend 1 cup of the peas with 1/2 cup hot stock (borrowed from the pot), the mint leaves, and lemon juice until silky. If you don’t have a blender, mash by hand or use an immersion blender for a slightly rustic texture.
- Fold in Peas and Finish the Cook (2 minutes): Stir the mint–pea purée into the rice, then add the remaining 1 cup whole peas. Cook 2 minutes more to warm the peas through and set the color a vivid green. The risotto should be creamy and just al dente—taste to confirm.
- Mantecatura—Off-Heat Emulsion (1 minute): Remove from heat. Vigorously stir in the vegan Parmesan, lemon zest, and black pepper with a splash of hot stock if needed. Beat for 30–60 seconds to emulsify until glossy and flowing all’onda (like a gentle wave).
- Rest and Adjust (2 minutes): Let the risotto sit 1–2 minutes. If it thickens too much, loosen with another spoonful of hot stock. Taste and adjust salt.
- Plate and Garnish (immediate): Spoon into warm bowls (you can warm them in a low oven at 200°F/95°C). Drizzle with finishing olive oil, scatter pine nuts and pea shoots, and finish with a pinch of flaky salt. Serve at once while the risotto’s surface still ripples.
Notes
Mary’s Tips:
- Rice Choice: Carnaroli is more forgiving and stays al dente longer than Arborio—ideal if you’re new to risotto.
- Stir Smart: Frequent, gentle stirring releases starch without breaking grains. Scrape the bottom and edges so nothing sticks.
- No Wine Option: Replace wine with hot stock plus 1–2 teaspoons of lemon juice for brightness.
- Greener Color: Blanch peas for 30 seconds in boiling water and shock in ice water before puréeing for an extra-vivid green.
- Ultra-Silky Finish: Add a teaspoon of olive oil with the vegan cheese during mantecatura for added sheen.
- Substitutions: Swap mint with basil or tarragon for a different herbal profile; use frozen peas straight from the freezer—no thawing needed.
Nutrition
Calories: 598kcalCarbohydrates: 83gProtein: 17gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 6mgSodium: 781mgPotassium: 465mgFiber: 11gSugar: 9gVitamin A: 1161IUVitamin C: 76mgCalcium: 155mgIron: 5mg
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