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VeganNo dairyTooGut original

Vegan Creamy Lemon, Pea & Zucchini Risotto

Silky lemon risotto with green peas and charred zucchini, made creamy by starch and patient stirring rather than substitute cheese.

Prep12 mins
Cook28 mins
Serves4
DifficultyEasy
Start cooking ↓
Creamy lemon risotto with peas and rough zucchini ribbons
TooGut pickFlexible, practical, genuinely delicious.

Risotto rice already contains the tool that makes risotto creamy: starch. Toast it and add hot stock gradually.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 1200 mlvegetable stock
  • 1 smallbrown onion, finely diced
  • 2 clovesgarlic, finely grated
  • 320 garborio rice
  • 2 zucchini, cut into rough ribbons
  • 300 gfrozen green peas
  • 1 lemon, zest and juice
  • 25 gbasil leaves
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Keep stock hot

Bring the stock to a bare simmer in a separate saucepan.

Char the zucchini

Cook zucchini ribbons over high heat for 3 minutes until mottled but firm. Remove to a plate.

Toast the rice

Cook onion for 5 minutes, add garlic, then stir in rice for 2 minutes.

Add stock gradually

Add one ladle of stock at a time for 18 to 22 minutes. Fold through peas, lemon, zucchini and basil.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,060 kJ

Protein13 g

Carbohydrate78 g

Fibre9 g

Fat13 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Two saucepans
  • ✓ Wide sauté pan
  • ✓ Ladle
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