Print hero

Creamy pea risotto

Serves: 4
Prep: 10 mins
Cook: 25 mins

    Risotto makes a great lunch or dinner option and this creamy pea risotto recipe is to die for. So Good Almond Milk Unsweetened gives this risotto a great creamy taste and texture without adding any dairy proeducts ensuring this recipe suits everyone - vegans, dairy free and gluten free people alike! 


    • 1 tbs olive oil
    • 1 leek, sliced
    • 2 cloves garlic, crushed
    • 2 cups Arborio rice
    • 1 litre So Good™ Almond Milk Unsweetened
    • 1 cup boiling water
    • 2 x 10g vegetable stock cubes
    • 1 cup frozen peas
    • 1 cup rocket leaves


    1. Heat oil in a cast iron pot and saute leek and garlic until tender.
    2. Stir through Arborio rice.
    3. Place almond milk and stock cubes in a pan and bring to boil. Remove from heat.
    4. Gradually add almond mixture to rice 1/2 cup at a time until absorbed, then repeat until almond mixture is used. Continue adding boiling water gradually until risotto is creamy and liquid absorbed. This will take about 20 minutes.
    5. Add peas, turn off heat and leave over element with lid on for 5 minutes. Divide risotto between bowls and top with rocket & lemon zest. Serves 6.


    • Massel stock cubes have been used in this recipe and they contain no animal ingredients and are lactose free.

    Find a recipe

    Looking for more?

    Featured recipes