• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
  • ENG
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes

    Vegan Oat Risotto with peas

    Published: Mar 15, 2020 · by Nico

    Jump to Recipe

    Here is a wholesome vegan oat risotto with peas. We make it with whole oats and is incredibly tasty and nutritious.

    Green peas are added for a rich flavour and creamy texture. We sprinkle with fresh parsley to add some freshness and extra colour.

    Vegan oats risotto with peas
    it's very creamy
    On this page:
    • Tips
    • Variations
    • Recipe

    Tips

    TIP 1: Go beyond rice. Get creative and make your risotto with your favourite whole grain. In this recipe, we did it with whole grain oats, and it tasted freaking incredible. But you can do it with any grain that resembles risotto rice. For instance, barley is a very tasty choice.

    TIP 2: No need for oil and butter. Risotto is typically full of fat. In fact, the original Italian recipes start with frying the onion in oil and ends with mantecare the rice in butter and parmesan cheese. Instead, try making a cream with a dominant vegetable, like peas or pumpkin as we did here and avoid loading it with butter and cheese.

    TIP 3: Cook slow. For the best risotto, you need to add vegetable broth that is very hot or else you'll reduce the temperature of the rice and the dish won't cook properly. Also, add the vegetable stock little by little, or better, ladle by ladle. You don't want to drown your risotto in vegetable stock, and end up with bland boiled rice.

    Variations

    You can also make risotto with asparagus, saffron and tomato. All of them are delicious with either rice or oats, and without cheese or butter.

    Recipe

    Vegan oats risotto with peas

    Vegan oat risotto with peas

    Author: Nico
    Here is a wholesome vegan oat risotto with peas. We make it with whole oats and is incredibly tasty and nutritious. Green peas are added for a rich flavour and creamy texture. We sprinkle with fresh parsley to add some freshness and extra colour.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 5 mins
    Cook Time 40 mins
    Course First Course
    Cuisine Italian
    Servings 5 people
    Calories 419 kcal

    Equipment

    • Blender

    Ingredients
     
     

    • 500 g peas frozen
    • 400 g wholegrain oats
    • 1 medium onion
    • 4 litres vegetable broth
    • 1 tablespoon parsley
    • ½ teaspoon black pepper
    • 1 tablespoon olive oil extra virgin

    Instructions
     

    • In a large pot prepare about 3 to 4 litres of vegetable broth. Then finely chop one medium onion. In a pan, add 1 ladle of vegetable broth and let the onion soften up for 5 minutes. Keep the heat on medium.
      STEP 2
    • Add the oats to the pan and let toast while stirring for about 2 minutes.
    • Add 2 ladle of vegetable broth to the oat and stir often, until the broth has evaporated. Repeat this step until the oats are almost ready to be served.
      NOTE: keep the broth on the heat at all times, you need to add it to the oats while it's hot. Do not add more than 2 ladles of broth at a time or you won't get the creamy risotto consistency.
      STEP 4
    • While the oats are cooking you can prep the peas. In salted boiling water, cook the frozen peas as instructed on the package. Drain them and place them in a blender. NOTE: if you salt the cooking water there is no need to add extra salt to the peas.
    • Blend until you get a very smooth cream and set aside.
      STEP 6
    • Keep cooking the oats adding 2 ladle of broth at a time. Then, when almost cocked, add the pea cream to the oats and finish cooking for about 2 minutes making sure that the peas are well incorporated with the oats.
      STEP 7
    • Add some more broth if needed. You want the consistency to be creamy and wavy and a bit more runny than you think as the oats will thicken up as you serve them.
      STEP 8
    • Serve on a flat plate, sprinkle with parsley, a pinch of pepper and drizzle of good quality extra virgin olive oil.

    Nutritional Values

    Nutrition Facts
    Vegan oat risotto with peas
    Amount Per Serving
    Calories 419 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Potassium 573mg16%
    Carbohydrates 71g24%
    Dietary Fiber 14g58%
    Sugar 7g8%
    Protein 16g32%
    Vitamin A 836IU17%
    Vitamin B6 1mg50%
    Vitamin C 43mg52%
    Vitamin E 1mg7%
    Vitamin K 42µg40%
    Calcium 74mg7%
    Folate 96µg24%
    Iron 5mg28%
    Manganese 3mg150%
    Magnesium 146mg37%
    Zinc 4mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • easy vegan risotto
    • vegan saffron risotto - aka yellow risotto
    • lemon pasta with spinach
    Vegan strawberry jam »

    Reader Interactions

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School