Pea and mint risotto recipe
Created by The Tesco Recipes team
This delicious vegan risotto is packed with fresh flavours, providing one of your 5-a-day as well as being a source of protein – and it's mostly cooked in the air-fryer. Sweet peas, fresh mint and toasted cashews make a brilliant flavour combination, while keeping the dish dairy- and gluten-free. Easy enough for a weeknight and tasty enough to earn a spot on your regular meal plan.
See method- Serves 4
- Takes 55 mins
- 400 calories / serving
- Gluten-free
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 60g pack cashews
- 2 tsp vegetable or rapeseed oil
- 1 onion, finely chopped
- 250g risotto rice
- 1 vegetable stock pot, made up to 1ltr
- 250g frozen peas
- 15g fresh mint, leaves picked, most finely sliced
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Shop ingredientsEach serving contains
- Energy
- 1685kJ 400.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 60.6gProtein 12.0gFibre 5.6g
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Method
- Toast the cashews in an air-fryer at 180°C for 2-3 mins until golden. Transfer to a plate and leave to cool slightly.
- In the air-fryer basket (see tip), stir together the oil and onion. Air-fry at 180°C for 4-5 mins until slightly softened and lightly golden.
- Stir in the rice; cook for 1 min more. Stir in a third of the hot stock; cook for 5 mins. Add the remaining stock, stir well, then cook for another 30-35 mins until tender, stirring several times.
- Meanwhile, chop the cashews and boil the peas for 3 mins until tender; drain.
- Stir the peas, sliced mint and some seasoning into the risotto. Top with chopped cashews and remaining mint leaves to serve.
- Tip: You need to be able to take the grill plate out of the air-fryer basket (most models allow this). If you can’t, fill the basket with a tight-fitting baking dish or silicone (not paper) liner.
- See more Vegan recipes
