Spring vegetable risotto with peas and mint
Creamy, fresh and green, with asparagus, peas and lots of mint. A dairy free risotto that does not feel like a compromise.
- Time45 min
- LevelMedium
- Costabout £2.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide, heavy pan over a medium heat. Cook the leek for 6 minutes until soft, then add the garlic for 1 minute.
6 min - 2
Stir in the rice for 2 minutes until it looks glossy.
- 3
Add the hot stock a ladleful at a time, stirring often and letting each addition soak in before adding the next. After 12 minutes, stir in the asparagus.
12 min - 4
Keep adding stock for another 6 to 8 minutes, then stir in the peas. The risotto is ready when the rice is creamy with a slight bite.
8 min - 5
Take off the heat. Beat in the dairy free spread, the lemon zest and half the juice, and put on the lid for 2 minutes.
- 6
Stir in the mint, taste for salt and lemon, and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.