Green risotto

This velvety pea risotto gets its rich taste from cashew pesto. The crispy soy crumbs add roasted crunch to the risotto.

Teksti: S-kokeilukeittiö

Kuvat: Reetta Pasanen

10.2.2026 | Päivitetty 10.2.2026

4 servings| Preparation time 45 min + 30 min to soak the nuts

Ingredients

2 shallots

2 tbsp rapeseed oil

3 dl risotto rice

2 dl dry white wine (vegan)

2 vegetable stock pots (vegan)

1 dl water ½ tsp crushed black pepper

Cashew pesto

2 dl cashew nuts + 2 dl water for soaking

2 bags (200 g each) of frozen peas

1 pot of basil

1 dl nutritional yeast flakes

2 tbsp lemon juice

1 dl water

Soy crumbs

2 dl (70 g) dark soy mince

2 tbsp rapeseed oil

1 tbsp nutritional yeast flakes

¼ tsp salt

Soak the nuts for at least 30 minutes. Preheat the oven to 175°C.
Prepare the soy crumbs. Mix the soy mince, oil, nutritional yeast flakes and salt in a bowl. Spread the mixture in a flat layer on an oven tray lined with baking paper and bake in the oven for 10 minutes.
Drain the nuts. Defrost the peas as instructed on the package. Purée the pesto ingredients with a hand blender or a power blender.
Peel and finely chop the onions. Heat the water in a saucepan and dissolve the stock pots. Keep the broth hot.
Sauté the onions in oil in a pan for 2 minutes. Add the rice. Keep turning until the rice is translucent. Pour the wine into the pan and heat, stirring, until the liquid has evaporated. Add 1–2 decilitres of vegetable stock to the rice at a time. Cook, stirring, until the liquid has been absorbed. Add more liquid only after the previous batch has been absorbed. Cook the rice until it is tender but not mushy, for about 20 minutes. The risotto can be left slightly runny.
Mix the pea pesto into the risotto, heat and season with pepper. Serve the risotto with soy crumbs.