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Wild Garlic Risotto with extra Peas
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Vegan Wild Garlic Pesto & Pea Risotto

A delicious and easy spring risotto making the most of seasonal wild garlic & peas.
Prep Time10 mins
Cook Time30 mins
Course: Dinner, lunch, Main Course
Cuisine: Italian, Modern Fusion, Vegan
Keyword: peas, risotto, wild garlic
Servings: 4
Calories: 802kcal
Author: Louise-Claire Cayzer


  • 2 large saucepans


For the Risotto

  • 400 g risotto rice arborio or other short grain rice
  • 100 ml white wine
  • 1 ltr vegetable stock I used 3 tbsp stock powder dissolved in hot water
  • 1 tbsp olive oil
  • 1 large leek
  • 200 g frozen or fresh peas
  • Salt & Pepper to taste

For the pesto

  • 100 g Pine Nuts you can also use walnuts, cashews or even sunflower seeds
  • 150 g wild garlic you could also use rocket or parsley. If you do, add 1 clove garlic
  • 25 g nutritional yeast
  • 4 tbsp good olive oil
  • salt to taste


For the risotto

  • Finely chop the leeks and gently sautee in one of your large pans in the olive oil
  • Add the stock to the other sauce pan & heat gently.
  • Add the risotto rice to the leeks and stir to coat in the oil
  • Add the wine to the rice & stir until it absorbs
  • Now, start ladelling in the stock to the rice, stirring it and letting it absorb, before adding another ladle full.
  • Keep adding stock bit by bit, until the rice is completley cooked through (test a bit to be sure!)
  • Add a big dollop of the pesto and the peas and stir to mix. The peas only take a minute or two to cook.
  • Taste & add more pesto if you like, or add salt & pepper to taste.

To make the pesto

  • In a food processor, blend all the ingredients together to form a pesto.
  • Taste & add more nutritional yeast or oil as needed.
  • The pesto will keep in the fridge in a clean jar for up to a week. Keep covered in a thin layer of olive oil to preserve it longer.


Calories: 802kcal | Carbohydrates: 102g | Protein: 17g | Fat: 36g | Saturated Fat: 4g | Sodium: 11mg | Potassium: 530mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1391IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 8mg