Creamy Vegan Pea Risotto
Hummus is not something we need to reserve only for dipping so, let’s celebrate its versatility. While I posted an extremely quick and easy Zucchini Rollatini for a fresh summer appetizer, this dish a tad more sophisticated. I had recipe tested both a few times and couldn’t resist sharing each of them with you for national hummus day! This creamy vegan pea risotto is made with asparagus and hummus for a twist on a favorite dish.
Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Vegan Pea Risotto Recipe Inspiration
My favorite Sabra hummus variety has always been the Pine Nut, so I knew that would have to be what I used in this risotto. It adds the perfect nuttiness to balance with the earthiness of the asparagus and slight sweetness of the peas. I’ve loved asparagus risotto since my honeymoon almost five years ago, and this recipe was my first attempt at re-creating it. Tim agrees it was a huge success!
Risotto as an Appetizer or Meal
There are a few problems with a typical creamy risotto as a meal though. First, it is lacking in protein and fiber, which can leave you feeling unsatisfied. Second, it typically is very rich in butter, cream, and cheese, which may leave your digestive tract a tad unhappy later.
This vegan pea risotto recipe is a solution to those issues since I used carnaroli rice (hailed in Italy as the King of risotto rices) which has a bit more resistant of a starch. This makes it a little more filling than arborio, though it does mean a slightly longer cooking process. By using the hummus to add creaminess instead of dairy, we also reduce the fat content, providing for an excellent taste and texture without feeling overly full or having digestive trouble later! The heavy asparagus portion and the peas add more fiber and protein, too.
This is a perfect appetizer to share with a group before a vegetable and fish entree. Since the hummus makes it creamy in texture instead of actual cream, it also isn’t too filling, making it great before a meal while you’re socializing this spring and summer.
Vegan Pea Risotto
- 1 tbsp vegan butter alternative
- 1-2 cloves minced garlic
- ½ medium onion, diced
- 1 cup carnaroli or arborio rice
- 1 qt low sodium hearty vegetable broth
- 2 tbsp fresh lemon juice
- ¼ cup water
- ¾ container pine nut hummus
- 1 tsp cooking oil
- 1 lb fresh asparagus, ends trimmed, cut into 1-1.5 inch pieces
- 1 cup peas, from fresh or frozen
- to taste black pepper
- In a large saute pan, melt the butter over low-medium heat. Saute the onion and garlic until translucent, about 5 minutes.
- Add the rice and mix well until fully incorporated and increase heat to medium.
- Pour one half cup of the broth as well as lemon juice into the pan and stir. Once all of the liquid has absorbed, reduce heat slightly to just below medium before adding 1 cup of the broth and stirring until liquid is absorbed. Repeat with the remaining broth. This should take about 30-40 minutes with carnaroli rice and 20-25 with arborio.
- Roughly half way through the cooking of the rice, heat the teaspoon of oil in another pan over low-medium. Add the asparagus and peas and stir. Add black pepper to taste and cover, letting cook roughly 5-7 minutes before removing from heat.
- Remove from heat before adding 1/4 Cup of water plus 3/4 of the container (7.5 ounces) of hummus and stir well.
- Mix the asparagus and peas into the risotto mixture and transfer all contents into a serving bowl. May be served warm or cold.
Thanks for the scoop on carnaroli rice. So interesting! And totally agree, risotto is often lacking in protein. Love this idea for ‘beefing’ up the protein!
So clever to use hummus in risotto! I’ve only ever used arborio rice in risotto – will have to try carnaroli version!
Very healthy recipe………loved it 🙂
So great to hear! Easy way to make risotto creamy without the actual cream!