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Green risotto

This creative recipe uses peas (great source of iron) and vegan cheese to get a nice creamy texture. Rice provides fibre and proteins and leek is a great source of vitamins A, C and B6.

Ingredients for 2 people:

  • 150g arborio rice
  • 35g of vegan hard cheese, grated
  • 1 leek, sliced
  • 150g blanched peas
  • a bunch of fresh mint leafs, chopped
  • 1/2 lime
  • 2 garlic cloves, peeled and chopped
  • 1 vegan vegetable stock sachet
  • 5 tbsps of white wine or Chinese rice wine
  • a drizzle of olive oil
  • 1l of boiled water


  1. Heat the oil in a pot. Add leek and garlic and cook for 3min
  2. Add rice and steer for 1min so that it gets covered with oil
  3. Add wine, and let it evaporate quickly. In the meantime, dissolve stock mix in 550ml boiled water
  4. Start adding the stock to the pot, a ladle at a time, and cook for 15min
  5. Pour the remaining boiled water over colander with peas
  6. Blend the peas together with mint, drizzle of olive oil, salt and pepper
  7. When the rice is ready, add grated vegan cheese, blended pea puree and juice of lime to the pot. Cook steering for 5min until everything gets nicely combined and ready to eat

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