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Spring Greens, Leek, Pea and Pesto Risotto

Seasonal spring greens, leek, pea and pesto vegan risotto. This is ultimate comfort food that is both delicious and healthy.

Vegan Spring Greens, Leek, Pea and Pesto Risotto #vegan #recipe #risotto

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. 

Vegan Spring Greens, Leek, Pea and Pesto Risotto #recipe #vegan #risotto

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!

Vegan Spring Greens, Leek, Pea and Pesto Risotto #vegan #recipe #pesto

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!

Vegan Spring Greens, Leek, Pea and Pesto Risotto #vegan #recipe #risotto

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:

Roasted courgette pesto pasta

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!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Vegan Spring Greens, Leek, Pea and Pesto Risotto #vegan #recipe #risotto

Vegan Spring Greens, Leek, Pea and Pesto Risotto

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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!



  • 1 onion
  • 2 garlic cloves
  • 1 leek
  • 1.5l vegetable stock
  • 500g arborio risotto rice
  • 200g spring greens/kale
  • 2 cups frozen peas


  • 200g brazil nuts
  • 2 garlic cloves
  • 60g fresh basil
  • 2 lemons
  • 6 tbsp nutritional yeast
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  • Vegan parmesan


  1. Heat some vegetable oil in a large pot on medium heat. Finely chop the onion and add, stirring occasionally.
  2. After a few minutes, add the crushed garlic cloves and finely chopped leek.
  3. Leave this to saute for a few minutes, making sure to stir so it doesn't burn.
  4. Next add the arborio rice, and stir until the outside of the rice is slightly translucent.
  5. 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.
  6. 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.
  7. When the risotto is almost cooked, add in the chopped spring greens and frozen peas and let cook for a couple of minutes.
  8. Stir in the pesto, top with some vegan parmesan and serve!


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: 1
Amount Per Serving: Calories: 391Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 832mgCarbohydrates: 46gFiber: 7gSugar: 6gProtein: 11g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

Spring Greens, Leek, Pea and Pesto Risotto #vegan #recipe #risotto


Tuesday 22nd of September 2020

Such a delicious take on risotto and a good way of getting the greens in! Love the addition of pesto flavours

31 Vegan Recipes for a Perfectly Plant-Based May | LIVEKINDLY – Cool Home Recipes

Saturday 21st of March 2020

[…] Get the recipe here. […]

Christine jespersen

Saturday 1st of June 2019

This was fantastic! Thank you!


Monday 3rd of June 2019

Thank you so much for your comment Christine, so glad you enjoyed it! xo


Tuesday 28th of May 2019

[…] Spring Greens, Leek, Pea, and Pesto Risotto—Looking for a main dish chock-full of fresh, green foods that isn’t a salad? This risotto recipe is for you. It’s loaded with veggies but still incredibly decadent thanks to the rich brazil nut pesto that gets stirred in at the end. […]

31 Vegan Recipes for a Perfectly Plant-Based May – Frectful

Friday 10th of May 2019

[…] Get the recipe here. […]

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