The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Summer garden pea & mint risotto
Hey pesto – we’ve packed a garden-full of green veg into this risotto that’s bursting with the flavours of summer. Leek, peas, spinach, courgette and onion are stirred into tender arborio rice, and finished with a minty pea pesto.
SWK: Source of fibre
Plants 6
SWK: Source of protein
Serving size
Ingredients
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 150g peas
- 1 handful of fresh flat-leaf parsley
- 80g baby spinach
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g arborio rice
- 1 courgette
- 4 spring onion
- 2 garlic clove
- 1 handful of fresh mint
- 1 leek
- 1 unwaxed lemon
Nutritional Information
Calories: 433
Protein: 17g
Carbs: 85g
Fat: 3.9g
Ingredients
- 150g peas
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 280g arborio rice
- 2 courgette
- 8 spring onion
- 4 garlic clove
- 2 leek
- 1 handful of fresh flat-leaf parsley
- 160g baby spinach
- 2 handful of fresh mint
- 2 unwaxed lemon
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
Nutritional Information
Calories: 393
Protein: 14g
Carbs: 79g
Fat: 2.8g
Summer garden pea & mint risotto
Hey pesto – we’ve packed a garden-full of green veg into this risotto that’s bursting with the flavours of summer. Leek, peas, spinach, courgette and onion are stirred into tender arborio rice, and finished with a minty pea pesto.
Cook time:
35 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Soya, Celery
Cooking Instructions
Before you start
- 1x saucepan
- 1x large non-stick frying pan
- 1x small bowl
Get the rice going
- Boil a kettle.
- Dissolve the stock in 900ml boiled water (1.2 litres for 4 portions).
- Put the rice and 400ml stock (500ml for 4 portions) into a large saucepan. Put the pan over a medium heat and simmer for 10-12 mins (10-15 mins for 4 portions), stirring every 5 mins, until the stock is absorbed.
- Pour in another 300ml stock (400ml for 4 portions) and simmer for 8-10 mins, stirring every few mins, until itʼs absorbed and the rice is soft (add more water if you need to).
Crisp the courgettes
- Meanwhile, cut the courgettes into roughly ½cm-thick slices.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat, then fry the courgettes for 3-4 mins until charred and softened.
Slice, crush & fry
- At the same time, slice the spring onions into 1cm pieces. Peel and crush the garlic, and trim and halve the leeks lengthways, then thinly slice into half-moons.
- Remove the courgettes from the pan and set aside, then turn the heat to medium and fry the spring onions, garlic and leeks for 5-6 mins.
Make a zingy dressing
- Finely chop the parsley, spinach and half the mint leaves.
- Squeeze the lemon juice (to taste) into a mixing bowl and stir in the miso.
- Pour a quarter of the lemon dressing over the courgettes and mix well. Stir the chopped herbs and spinach into the remaining dressing.
Bring everything together
- Pour the remaining 200ml stock (300ml for 4 portions) into the veg pan, then stir in the rice, courgettes, lemon and herb dressing and the peas. Stir well and cook for 2-3 mins, until the sauce thickens and loosely clings to the rice.
- To serve, lightly season and top with the remaining mint leaves.