Mushy Pea and Mint Risotto

We love this simple fresh Risotto . Its a dish we’d happily make for ourselves during the week or even if we were entertaining. Everyone would love this meal, whether vegan or not. Its fairly easy to make and don’t be put of by it being Risotto as its really not that hard to cook. A good Risotto is easier than some people think. Just to say the Puree is listed separately (along with the nutritional information) and actually makes enough for 3 meals so if you make the full amount you can easily freeze the remaining portions

Mushy Pea and Mint Risotto

Serves 4, but easily halved for 2 | Prep 20-30 minutes | Cook 40 minutes


For the pea puree;

  • 2 tbsp olive oil
  • 3 onions, chopped
  • 100 ml vegan dry white wine
  • 200 ml good quality vegetable stock
  • 550g frozen peas
  • 3 tbsp chopped fresh mint

Nutritional Information – per serving

Calories: 65 |  Total Fat: 2 g  Saturated: 0 g  Polyunsaturated: 0 g  Monounsaturated: 1 g  | Sodium: 23 mg  | Total Carbs: 7 g  Dietary Fibre: 4 g  Sugars: 4 g  | Protein: 3 g

For the risotto;

  • 1 litre vegetable stock
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed and chopped
  • 350g Arborio rice
  • 300 ml vegan dry white wine
  • vegetable or sunflower oil, for frying
  • 2 courgettes, peeled into strips


1.) To make the pea puree, heat the oil in a saucepan and cook the onion for 10 minutes until softened. Add the wine, stock and peas, bring to the boil and simmer for 5 minutes. Transfer to a food processor and blend until chunky. Stir in the mint and allow to cool.

2.) To make the risotto, bring the stock to the boil in a pan. Reduce the heat, cover and simmer. Heat the olive oil in a large saucepan and cook the onions and garlic for 5 minutes, until softened. Add the rice and stir until coated. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladleful of the simmering stock, cooking and stirring over a low heat until absorbed. Continue adding the stock in ladlefuls, stirring, until all the liquid is absorbed and the rice is tender.

3.) Meanwhile, pour 4 cm vegetable or sunflower oil into a large frying pan and heat until hot. Add the courgette strips and fry for 5 minutes, until golden. Using a slotted spoon, transfer to a plate and drain on kitchen paper. Keep warm.

4.) Stir in one third of the pea puree and serve the risotto immediately, topped with the courgette strips.

5.) Allow the rest of the pea puree to cool completely. Divide the mixture in half and spoon into freezer bags. Seal and freeze.


Here are some ideas you could do with the pea puree. Please note we have yet to try these ourselves.

Pea Mash

Thaw one third of the pea puree and stir into mash potato (made with potato, soya milk and vegan margarine).

Pea Toast

Thaw one third of the pea puree. Slice ciabatta, drizzle the slices with olive oil and then toast. Spread the pea puree on each slice, scatter over shavings of vegan parmesan style cheese and serve.

Nutritional Information – per serving (including puree)

Calories: 462 |  Total Fat: 10 g  Saturated: 1 g  Polyunsaturated: 2 g  Monounsaturated: 5 g  | Sodium: 274 mg  | Total Carbs: 78 g  Dietary Fibre: 6 g  Sugars: 6 g  | Protein: 10 g

Copyright © Vegetarian Living Magazine, September 2012.

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