Seasonal spring greens, leek, pea and pesto vegan risotto. This is ultimate comfort food that is both delicious and healthy.
Full of some of the best green veggies in a flavourful creamy brazil nut and basil pesto.
The base of this risotto is sauteed onion, garlic and leeks which are cooked until soft and almost caramalised.
Then the arborio rice is added with vegetable stock added in ladles.
Whilst the rice is cooking you're going to make the pesto. This pesto is made up from brazil nuts, garlic, lemon juice, nutritional yeast and basil. It's garlicky, zesty, cheesy and creamy.
It would also be great with pasta or on some toasted sourdough, yum! The possibilities with pesto are endless!
You want the risotto to be soft on the outside with some bite in the middle. So you'll have to taste as you cook it, which is never a bad thing!
When it's almost ready you'll add your shredded spring greens and peas until they are cooked. Lastly you'll add that amazing pesto, stir it all together and serve!
I like to top mine with some extra basil, drizzle of olive oil and some vegan parmesan. You can't beat it!
When making risotto I usually make a big batch and do the full 500g from the packet.
You can then have it for lunches for the week or freeze it for a later date. Just half the recipe if you want to make less.
For more pesto recipes you may enjoy:
Asparagus, Pesto and Vegan Feta Omelette
As always if you make this spring green, leek, pea pesto risotto be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Vegan Spring Greens, Leek, Pea and Pesto Risotto
Seasonal spring greens, leek, pea and pesto risotto. Ultimate vegan comfort food that is both delicious and super healthy! Make a big batch and have lunches ready for the week!
Ingredients
Risotto
- 1 onion
- 2 garlic cloves
- 1 leek
- 1.5l vegetable stock
- 500g arborio risotto rice
- 200g spring greens/kale
- 2 cups frozen peas
Pesto
- 200g brazil nuts
- 2 garlic cloves
- 60g fresh basil
- 2 lemons
- 6 tablespoon nutritional yeast
- ½ cup extra virgin olive oil
- salt and pepper to taste
Topping
- Vegan parmesan
Instructions
- Heat some vegetable oil in a large pot on medium heat. Finely chop the onion and add, stirring occasionally.
- After a few minutes, add the crushed garlic cloves and finely chopped leek.
- Leave this to saute for a few minutes, making sure to stir so it doesn't burn.
- Next add the arborio rice, and stir until the outside of the rice is slightly translucent.
- Add the stock a ladle or two at a time, making sure to stir often so it doesn't stick to the bottom of the pot. Do this until the rice is soft on the outside with a bite on the inside. It will take about 15-20 minutes. You may not need all the stock, or you may need a little more.
- Whilst the risotto is cooking make your pesto. Juice the lemons and add all the ingredients apart from the oil into a blender or nutribullet and blitz until the nuts have broken down. Then add or slowly pour in the oil until it is smooth and creamy.
- When the risotto is almost cooked, add in the chopped spring greens and frozen peas and let cook for a couple of minutes.
- Stir in the pesto, top with some vegan parmesan and serve!
Notes
Best eaten fresh but will keep for 1-2 days in an airtight container, or you can freeze it.
You can switch the spring greens for kale or spinach, whatever you have on hand or is in season.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 832mgCarbohydrates: 46gFiber: 7gSugar: 6gProtein: 11g
Such a delicious take on risotto and a good way of getting the greens in! Love the addition of pesto flavours
This was fantastic! Thank you!
Thank you so much for your comment Christine, so glad you enjoyed it! xo
This looks amazing!! SO excited to try it out!
xo, Brooke & Kelcy
The Inspired Abode
I can’t see the nuts in the recipe.
How much do I need for the pesto?
Can you please add it or correct the recipe?
The Risotto sounds so fantastic!
Hi Mela, so sorry I missed it out. It is 200g - have fixed it now 🙂 xo
This is just the prettiest risotto ever! Love all the spring veggies
Ahh this looks so creamy and delicious! I'm always struggling trying to find a good risotto recipe that doesn't contain mushrooms, so this is just about perfect. Also love the pop of green and the addition of nutritional yeast! xxx