Creamy Dairy-Free Spring Pea and Mint Risotto
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Creamy Dairy-Free Spring Pea and Mint Risotto

ByChris Perrin

When spring rolls around, there is nothing quite like the combination of sweet green peas and fresh, peppery mint. Traditionally, risotto is a labor of love that relies heavily on butter and mounds of Parmesan cheese to achieve that iconic, velvety texture. While we love a classic, there is something incredibly refreshing about a version that lets the bright, garden-fresh flavors take center stage without the heaviness of dairy.

This dairy-free spring risotto relies on a bit of technique and the natural starch of Arborio rice to create a creamy consistency that honestly rivals any restaurant version. It’s the perfect centerpiece for an Easter brunch or a light dinner as the grilling season officially kicks into gear. Plus, it’s vibrant enough to make any table look like it belongs in a food magazine.

The Shortcut: Skip the Constant Stirring

Traditional risotto recipes insist you stand over the stove for 40 minutes, adding stock a tablespoon at a time. Here is our secret: you can actually add the stock in two larger batches. By adding half the liquid, stirring occasionally, and then adding the rest once it’s mostly absorbed, you get the exact same results with half the effort. Also, using high-quality store-bought vegetable broth saves you the hour of simmering veggie scraps!

Ingredients

  • 1.5 cups Arborio rice
  • 5 cups vegetable broth, kept warm
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 small shallot, minced
  • 2 tbsp olive oil
  • 1/4 cup dry white wine (optional)
  • 2 tbsp nutritional yeast (for that savory ‘cheesy’ depth)
  • Salt and black pepper to taste

Instructions

  • Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot and sauté until translucent, about 3 minutes.
  • Add the Arborio rice and toast it in the pan for 2 minutes, stirring constantly until the edges look slightly transparent.
  • If using wine, pour it in now and stir until fully absorbed.
  • Pour in half of your warm vegetable broth. Simmer, stirring occasionally, until the liquid is mostly absorbed.
  • Add the remaining broth and the peas. Continue to cook until the rice is tender but still has a slight bite (al dente).
  • Remove from heat. Stir in the nutritional yeast and fresh mint. The starch from the rice combined with the yeast will create a beautiful, creamy sauce without needing a drop of cream or butter. Season generously with salt and pepper.
  • Serve immediately while the texture is at its peak.

    • Tips for Success

    • Don’t rinse your rice! We need that surface starch to create the creaminess, so keep it dry before it hits the pan.
    • If you are looking to manage your blood sugar, this dish is naturally satisfying, but try to pair it with a side of grilled chicken or salmon to add lean protein. For more great ideas on managing meals with blood sugar in mind, check out the Duck You Type 2 YouTube channel.
    • Want to make it fancy? A quick zest of lemon right at the end really makes the mint pop.

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