I’ve always loved risotto, and switching to a dairy-free diet hasn’t changed that. A sprinkle of nutritional yeast and a splash of almond milk give this dish a creamy, slightly cheesy finish without dairy.
Right now my favourite version is this Rocket, Pea & Spring Onion risotto, which highlights the bright, fresh flavours of spring.
Light and simple to make, it still feels comforting and satisfying — perfect for a busy weeknight meal.
The delicate combination of peppery rocket, tender peas and spring onions pairs beautifully with a chilled glass of white wine or a refreshing elderflower cordial.
📖 Recipe
Vegan Rocket & Pea Risotto
Yield:
2
2
Prep Time:
5 minutes
5 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
30 minutes
30 minutes
A dairy-free risotto that celebrates the delicate flavours of spring. Ideal for weeknight dinners.
Ingredients
- 1 tbsp vegan butter or olive oil
- 1 bunch spring onions, thinly sliced
- 2 cloves garlic, crushed
- 220 g / 1 cup arborio rice
- 120 ml / ½ cup dry white wine
- Approx. 600 ml / 2 ½ cups vegetable stock
- 80 g / ⅓ cup frozen garden peas
- 100 g wild rocket (arugula), washed and torn
- 20 g / ⅓ cup nutritional yeast
- 1–2 tbsp almond milk
- Black pepper, to taste
Instructions
- Melt the vegan butter or heat the olive oil in a large pan over medium heat. Gently sauté the sliced spring onions and crushed garlic until soft and aromatic.
- Add the arborio rice and stir for about a minute so each grain is coated and slightly toasted.
- Pour in the white wine and stir until it has mostly evaporated. Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait until the rice absorbs most of the liquid before adding more.
- Continue this process for about 20–25 minutes, cooking until the rice is tender but still has a slight bite (al dente).
- About halfway through cooking add the frozen peas so they cook through and stay bright green. Five minutes before the end, fold in the torn rocket so it wilts but keeps its peppery flavour.
- When the rice is cooked to your liking, stir in the nutritional yeast and a little almond milk to create a creamy texture. Season with freshly ground black pepper to taste. Adjust seasoning if needed.
- Serve immediately while warm. Enjoy the risotto on its own or with a simple side salad and a glass of white wine or elderflower cordial.
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