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Vegan Pea and Potato Risotto_Hero Image

Vegan Pea and Potato Risotto

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.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 338kcal

Equipment

  • Large pot

Ingredients

  • 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

Instructions

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.

To serve:

  • Divide the risotto between bowls. Serve with more dill and a little drizzle of extra virgin olive oil on top. Enjoy!

Nutrition

Calories: 338kcal | Carbohydrates: 67g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Fiber: 6g | Sugar: 4g