Risotto with tomatoes and peas recipe

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  • Yield: 2 Servings


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup brown or Arborio rice
  • 3 cups vegetable broth, hot
  • 1 fresh tomato, chopped
  • ½ cup fresh peas
  • 1 tablespoon fresh Italian parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons grated vegan Parmesan cheese, for garnish
How to Make It
  1. Heat the oil in a saucepan and sauté onion and garlic until the onion is translucent.
  2. Add rice and stir until grains become translucent, about 7 minutes.
  3. Add vegetable broth one ladle at a time, stirring constantly, until absorbed fully by the rice, about 20 minutes
  4. When the rice is just tender, add the tomatoes, peas, parsley, basil, thyme, salt, and pepper and cook for 10 more minutes.
  5. Garnish with vegan Parmesan cheese.

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