Summery Risotto with Peas

Name: Summery Risotto with Peas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 tbsp vegan margarine; 1 tbsp vegetable oil; salt and ground black pepper; 1 onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; about 1 litre/1¾ pints/4 cups vegetable stock; 250 g/9 oz/1¼ cups Arborio rice; a large handful of frozen peas, defrosted; 75 g/3 oz/1 cup vegan hard cheese, grated; 2 tsp nutritional yeast flakes; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

A risotto is comforting to eat and soothing to make. It’s also really adaptable – swap the vegetables with the seasons, and experiment using ingredients you know you like. This would be nice with a pinch of chilli flakes if you are a spice fan!

Ingredients

1 tbsp vegetable oil
2 tbsp vegan margarine
1 onion</

Main course
Gluten-free
Vegan
Summer

Method

Heat the oil and half the margarine in a large, deep pan. Add the onion and season with salt and pepper, then cook for 10 minutes to soften. Stir in the garlic and cook for another minute.
Meanwhile, put the vegetable stock in a pan and bring it to a simmer. Keep it at a low simmer throughout the cooking process.
Add the rice to the softened onion and