Creamy Vegan Risotto with Pancetta, Peas & Mint

The best vegan risotto-

There’s something incredibly comforting about a well-made risotto — the creamy texture, the rich flavours, and the satisfying bite of arborio rice cooked to perfection. Today, I’m sharing one of my favourite risotto recipes that’s a breeze to whip up but packed with flavour: a Creamy Vegan Risotto with Plant based pancetta, Peas and Mint. This dish is an excellent blend of hearty, savoury pancetta, fresh peas, and mint, making it perfect for a cozy meal any time of the year.

Ingredients:

• 1 white onion, finely diced

• 3 cloves of garlic

• 125ml white wine

• 120g arborio rice

• 300ml vegetable stock

• 1 pack of this isn't pancetta lardons (plant-based)

• A good handful of peas (fresh or frozen)

• A bunch of fresh mint, roughly chopped

Vegan Risotto

Method:

Step 1: Preparing the Onion and Garlic

Start by finely dicing your onion and roughly chopping your garlic. To create a smoother texture and bring out the flavors, place the chopped garlic on a chopping board, add a pinch of salt, and press the side of your knife (blade facing away) down on the garlic to create a puree. This method helps break down the garlic into a fine paste that will melt beautifully into the risotto, adding a subtle yet deep garlic flavour.

Step 2: Sauté and Toast the Rice

In a large pan, sauté the diced onion and garlic puree in olive oil over medium heat. You want them to soften but not brown, as we’re aiming for a subtle base of flavor. Once softened, add your arborio rice to the pan and toast it for 2-3 minutes, stirring regularly. This toasting step is crucial for locking in that signature chewy texture that makes risotto so satisfying.

Step 3: Deglaze with White Wine

After the rice is nicely toasted, pour in the white wine. The wine will deglaze the pan, lifting any flavourful bits from the bottom. Let it simmer until the liquid has evaporated, allowing the rice to absorb the bright, acidic notes of the wine, adding another layer of depth to the dish.

Step 4: The Pancetta and Stock Method

Next, add in your plant-based pancetta lardons, which bring a salty, smoky flavour that perfectly balances the creamy rice. Begin adding your vegetable stock one ladle at a time, stirring frequently. Wait until the rice has almost absorbed each ladleful of stock before adding the next. This process allows the rice to release its starch slowly, creating that beautiful creaminess risotto is known for. Continue this until all the stock is absorbed and the rice is tender yet still has a bit of bite.

Step 5: Finishing with Peas and Mint

Now, stir in a generous handful of fresh peas. These add a sweet, vibrant pop to the risotto, and their brightness cuts through the richness of the dish. To finish, chop up a bunch of fresh mint and stir it through the risotto just before serving. The mint adds a refreshing, aromatic lift, making this dish feel light and balanced despite its indulgent nature.

Pea & Mint Risotto with plant based pancetta

Serve and Enjoy!

This Creamy Arborio Rice Risotto with Pancetta, Peas, and Mint is a delicious combination of textures and flavours. The creaminess of the rice, the bite of the plant-based pancetta, the sweetness of the peas, and the freshness of the mint make every mouthful a joy. Pair it with a glass of white wine, and you’ve got the perfect meal for a cozy night in.

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