Inspired living

Pea, Mint and Ginger Risotto Recipe

Vegan and Gluten-Free Pea, Mint and Ginger Risotto Recipe

Credit: Adam Guthrie

The combination of peas, mint, ginger and lemon is so delicious. When I make this dish, I always have a second helping.

Serves: 4



  • 1 onion, finely diced
  • 1 garlic clove, peeled & sliced
  • 1 tbsp finely grated ginger
  • 2 cups uncooked Arborio rice
  • 1.1L vegetable stock
  • 3 cups frozen peas, thawed
  • ½ cup mint leaves
  • 2 cups pea tendrils
  • Salt & pepper, to taste
  • 1 lemon, quartered
  1. Heat saucepan on medium–low heat, add onion, garlic, ginger and 2 tbsp water. Sauté until water is absorbed.
  2. Add rice and stir for 1 min until rice starts to become translucent. Reduce heat to very low. Add half of stock and stir frequently until absorbed. Continue adding ½ cup stock and stir until absorbed (it will take about 30 mins).
  3. Meanwhile, add 1 cup peas and mint to blender with 1 cup of water and puree to liquid. Add other 2 cups of peas and liquid peas to rice and stir to combine.
  4. To serve, divide cooked risotto into 4 bowls, top with pea tendrils and season with freshly ground salt and pepper and squeeze of a quarter of lemon.


Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.