This vegan pea and potato risotto is my new favorite way to enjoy a delicious vegan risotto recipe! It’s so easy to make and so delicious.
I absolutely love risotto and the endless ways you can customize this simple dish! A classic is with mushrooms. Peas or asparagus is a great way to make this comfort meal perfect for spring or early summer.
This pea and potato risotto is made with lots of dill for herby brightness and potatoes to add richness in lieu of cream or butter.
Stirring potatoes constantly as they cook in the risotto causes them to break down and release their starchy goodness making for an even more lush vegan risotto than ever before.
This vegan risotto recipe is so easy to make too. Here’s what you need:
- Potato; I like Yukon gold, personally
- Carnaroli or arborio rice
- Water or vegetable stock
- Fresh or frozen peas
- Fresh dill
- Salt and pepper
- A little extra virgin olive oil, for serving, if you like
How to make this vegan pea and potato risotto:
To make this meal, start by sautéing an onion. Once it begins to soften, add diced Yukon gold potatoes. Cook them over medium to medium-low heat for 5–7 minutes. You want them to soften around the edges, but you don’t want them to brown! Season liberally with salt and pepper.
Once they soften, add the carnaroli rice. From there, begin adding the water or vegetable stock in one-cup increments. Stir after each addition and only add more liquid once the rice has absorbed the previous addition. Continue adding and stirring, adding and stirring until all the liquid has been used and the rice is tender. This will take 18–25 minutes, and you’ll use somewhere around 5 cups of liquid or water, depending on the rice variety.
From there, add the fresh or frozen peas along with dill and let it cook for a few more minutes. That’s it!
Serve it up with more dill on top and a little extra virgin olive oil, if you like.
Vegan Pea and Potato Risotto
- Large pot
- 1 tablespoon extra virgin olive oil
- 1 yellow onion peeled and diced
- 1 pound Yukon gold potatoes peeled and diced no larger than 1″ cubes
- 1 cup carnaroli rice
- 4-6 cups water or veggie stock will probably need about 5
- 1 cup fresh or frozen peas
- 1/2 cup fresh loosely packed dill roughly chopped
- Salt and pepper to taste
Sauté the onion:
- Heat oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until it softens. Add the potatoes and cook for 7–10 minutes or until they just begin to soften around the edges. Don’t let them brown too much! Season with salt and pepper.
Cook the rice:
- Add the carnaroli rice to the potatoes and toss to combine everyone.
- Begin adding the water or stock in one-cup increments. Stir after each addition of water and add more liquid only as the rice absorbs the previous addition. Continue on until 4–5 cups of liquid has been absorbed and the rice is tender. Adjust the heat as needed. I like to cook my risotto over medium-low flame so that the liquid is gently bubbling but not popping hot liquid everywhere. It will take 20 minutes for the rice to become tender. Taste and season with salt and pepper.
Finish the risotto:
- Add the peas and dill and cook for 3–5 minutes until the peas are bright green and tender.
- Divide the risotto between bowls. Serve with more dill and a little drizzle of extra virgin olive oil on top. Enjoy!