Go Back

Vegan Green Risotto

Servings: 2 people


  • 150 g green peas, cooked and drained
  • 1/2 lemon
  • 550 ml vegetable stock
  • 150 g arborio rice
  • 1 leek, washed, trimmed and finely chopped
  • 1 small bunch fresh dill
  • 1 garlic clove, minced
  • 2 tbsp coconut yoghurt
  • 1 tbsp olive oil
  • salt and pepper to taste


  • Peel, wash and finely chop the leeks. Finely chop or mince the garlic clove using a garlic press.
  • Heat a large frying pan with a little olive oil over a medium heat. Add the sliced leek and chopped garlic and cook for 4 minutes or until beginning to soften.
  • Once the leeks begin to soften, add the rice, stir, then add the vegetable stock stirring occasionally to prevent the rice from sticking to the pan.
  • Meanwhile, make the pea and yoghurt sauce. Add the peas, dill (stalks included) and coconut yoghurt into a food processor and blitz into a puree. Season with salt and pepper and stir. Once the size has been cooking for 15 minutes, add the pea puree to the pan together with the juice of 1/2 lemon. Stir to combine and continue to cook for a further 5-8 minutes.
  • Taste and season as required.