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oats peas risotto
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5 from 1 vote

Creamy Oats and Peas Risotto

Here is a wholesome and Creamy Oats and Peas Risotto. It is made with whole oats and is incredibly tasty and nutritious. Green peas are added for a twist of colour and sprinkled parsley complete the green look. A must-try Risotto!
Prep Time5 mins
Cook Time40 mins
Course: First Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 4 people
Calories: 298kcal
Author: Nico


  • Blender


  • 500 grams peas frozen
  • 2 cups wholegrain oats
  • 1 medium onion
  • 4 litres vegetable broth
  • 1 tbsp parsley
  • ½ tsp black pepper
  • 1 tbsp olive oil extra virgin


  • In a large pot prepare about 3 to 4 litres of vegetable broth. Then finely chop one medium onion.
    STEP 1
  • 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.



Calories: 298kcal | Carbohydrates: 48g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Dietary Fiber: 11g | Sugar: 9g | Calcium: 59mg | Iron: 4mg