Risotto with peas pesto


Green, creamy and easily prepared, this risotto with basil & peas pesto, topped with vegan feta cheese is the perfect choice for a healthy, nourishing and delicious meal. 

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes



🌱200 g boiled peas

🌱50 g cashew

🌱1 handful of fresh basil

🌱5 Tbsp olive oil

🌱1/2 onion

🌱3 cloves of garlic

🌱1 celery stick

🌱200 g arborio rice

🌱1 L veggie stock

🌱Vegan feta to top

🌱Salt & pepper to taste

How to prepare:

  1. Start by cooking the veggies in a little bit of olive oil (chopped onion, apio celery and garlic)
  2. When the veggies are soft and cooked, add the arborio rice (this is the best type of rice for risotto due to the amount of starch it contains, making your dish creamy)
  3. Mix the rice with the veggies and let them all cook together for about 2-3 minutes
  4. Now, gradually add the veggie stock until the rice is perfectly cooked. Add one ladle of stock at a time. Whenever you see the rice has absorbed all the liquid, keep adding the stock until it is done. The rice must be al dente at the end for a perfect result.
  5. For the pesto, mix the boiled peas, fresh basil, cashew and olive oil in a food processor until you get a creamy paste.
  6. Mix the pesto with the rice, season with salt and pepper to taste and your perfect dish is done!
  7. To serve, you can top it with some vegan feta cubes.


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