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Green Risotto with Spinach & Pea Pesto

A vibrant green risotto - bursting with flavour and beautiful greens; spinach, peas & broad beans - for added taste a big helping of pea and spinach pesto is stirred in.
Prep time: 20 mins
Cook time: 40 mins
4 servings
5 from 7 votes


For the pea & spinach pesto

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

For the risotto ingredients

  • 250 g arborio 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

To add to the risotto

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

As optional toppings

  • More pesto
  • Cashew parmesan
  • Toasted sunflower seeds
  • Drizzle olive oil


To make the pesto

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

To make the risotto

  • 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.
  • 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.
  • Add 1 cup at a time of stock until all the liquid is absorbed.
  • 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.
  • You can eat at this stage or if you want a super gooey and comforting risotto, turn off the heat and pop the lid on and let it sit for 10 -15 minutes
  • Add any additional toppings.
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