Green Risotto with Spinach & Pea Pesto (Vegan)

I went out for an amazing dinner the other week with a friend and my main was a gorgeously green nettle risotto – it tasted incredible and I dont know about you but there’s something about purely green dishes which I always associate with health and vitality.

So I decided to make a vibrant green risotto for you, no nettles (but I really want to try that) just bursting with flavour and beautiful greens; spinach, peas & broad beans. Then for added taste and green goodness a big helping of pea and spinach pesto stirred in.

And you’ve got to try my pea and spinach pesto! It’s absolutely delicious in this recipe but equally good as a toast topper. Delicious.

And my top tip for a rich gooey risotto (the way I like it), cover when cooked and let it stand for 10-15 minutes. Sticky and packed with flavour.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  20 minutes preparation time
  40 minutes cook time


Pea & spinach pesto; 

  • 3 tbsp pine nuts toasted
  • 1/2 cup hazelnuts
  • 160g spinach
  • 2 cups peas defrosted
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • Juice 1/2 lemon
  • 2 tbsp olive oil
  • Sea Salt
  • Pepper

Risotto ingredients;

  • 250g aborio rice washed
  • 2 tbsp olive oil
  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 3 tbsp white wine
  • 4 Cups veg stock
  • 4 tbsp nutritional yeast
  • Zest 1 lemon
  • 1 tsp Sea salt
  • Lots of Black pepper
  • 1 tbsp tamari
  • 2 cups frozen peas
  • 1 cup frozen broad beans
  • 1 cup spinach pesto

Add to the risotto;

  • Juice 1/2 lemon
  • Big handful mint
  • 2 tbsp olive oil
  • Big pinch sea salt

Optional Toppings;


To make the pesto; 

  1. Add all the ingredients to a food processor or blender to blitz to desired consistency.

To make the risotto;

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
  2. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
  3. Add 1 cup at a time of stock until all the liquid is absorbed.
  4. Stir in 1 cup pesto, the peas & broad beans. Cook for a minute then add the lemon juice, lemon zest, mint, olive oil, tamari, nutritional yeast, salt and pepper.
  5. You can eat at this stage or if you want a super gooey, soft and comforting Risotto turn off the heat and pop the lid on and let it sit for 10 -15 minutes
  6. Add any additional toppings

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  1. frederique chabot on July 11, 2021 at 2:52 am

    This was absolutely amazing!

    An umami explosion! I always use a cup of white wine in risotto to replace some of the broth which is the only change i made. I served with toasted pieces of hazelnuts, mint and cute little pea shoots on top as garnish and it was gorgeous on top of being delicious. I am always impressed by your recipes and this one was particularly special, thank you!

    • Niki on August 18, 2021 at 7:22 pm

      Oh that sounds amazing!! x

  2. Camille on April 8, 2020 at 4:27 pm

    What a great recipe! Did not have any white wine so added a bit more lemon juice, simply delicious!

    • Niki on April 9, 2020 at 4:30 pm

      Perfect! So happy you liked


  3. […] 30 – Green risotto – spinach and pea pesto […]

  4. Joanna on February 2, 2020 at 2:28 pm

    This is a beautiful recipe I made it last night just perfect Thankyou for sharing x

    • Niki on February 2, 2020 at 3:30 pm

      So happy you like Joanna! xxx

  5. Nicole on January 7, 2020 at 9:17 am

    Yum! Enjoyed by the family – two adults and two teens. Thanks!

    • Niki on January 9, 2020 at 7:52 am

      So happy you enjoyed!

  6. Hayley on August 14, 2019 at 10:44 am

    I made this for dinner tonight, it was absolutely delicious & very filling! What a lovely well balanced combination of flavours. It came out more like 6 big servings for me. I used half the oil in the pesto and completely omitted from the risotto in step 4. Topped it with brazil nut parmesan. Amazing recipe – 5/5 will definitely be making this again. Thanks! 🙂

    • Niki on August 28, 2019 at 7:42 am

      Hi Hayley
      Fantastic – so happy you enjoyed.
      Love the addition of Brazil parmesan!
      Niki xxx

  7. […] For full instructions you can go to : […]

  8. Alex Bennetts on September 9, 2018 at 6:01 am

    Oh my gosh!! Absolutely delicious – plus its packed with greens which is such a nice change from boring salads! Definitely going to be making this weekly for meal prep xxx

    • Niki on September 10, 2018 at 9:36 am

      So glad you like it Alex!
      Best wishes
      Niki x

  9. Susan on August 17, 2018 at 3:39 am

    Just wondering if it’s fresh or frozen spinach in the pesto ?

    • Niki on August 24, 2018 at 12:13 pm

      Hi Susan
      I would definitely recommend using fresh spinach.
      Best wishes
      Niki x

  10. Francine on August 12, 2018 at 11:54 am

    The recipe doesn’t say when to add the lemon zest, tamari and nutritional yeast?

    • Niki on August 24, 2018 at 12:21 pm

      Hi Francine
      So sorry, just added in.
      Love, Niki xx

  11. Joanne on August 9, 2018 at 6:59 pm

    Delicious! Thanks for posting 🙂

    • Niki on August 13, 2018 at 9:40 pm

      Glad you like it!
      Niki xx

  12. Niki on July 26, 2018 at 3:35 pm

    Thank you so much xx

  13. agoutigreen on July 21, 2018 at 2:04 pm

    There’s no peas in the pea and spinach pesto ingredient list. Are we maybe supposed the use some of the two cups listed below?

    • Niki on July 21, 2018 at 8:25 pm

      Oops my mistake!
      I’ve corrected now.
      Thank you xx

      • agoutigreen on July 22, 2018 at 11:30 am

        Ah, thank you! Looks even tastier now – there is no such thing as too many peas.

        • Niki on July 22, 2018 at 5:54 pm

          I couldn’t agree more!

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Recipe Tags: peas pesto risotto spinach vegan


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