This super simple but delicious risotto recipe is a great quick and easy plant-based meal packed full of vegetables and flavor! You could use other veggies like mushrooms, leeks or kale and even add some lemon zest; that’s the beauty of a risotto, just throw in whatever you have in!

Zucchini, Pea, and Spinach Pesto Risotto [Vegan, Gluten-Free]





  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 large zucchini, cut into large chunks
  • 3 1/2-ounces frozen peas
  • 7-ounces risotto rice
  • 2 1/2 cups vegetable stock
  • 4 teaspoons vegan basil pesto
  • 2 large handfuls of fresh spinach
  • Black pepper
  • Extra basil leaves, extra olive oil, and extra pesto to garnish (optional)


  1. Heat the oil in a large pan and cook the onion and garlic on medium-high heat for 5 minutes until starting to soften.
  2. Throw in the courgette chunks and cook for a few minutes, then add the peas, risotto rice, pesto, and about 1 cup of the stock. Bring to the boil then simmer, stirring regularly.
  3. After about 10 minutes add another cup of the stock, then the rest of it until the liquid has been absorbed and the rice is tender.
  4. Stir in the spinach to wilt and sprinkle some black pepper. Serve onto bowls of plates and garnish with extra pesto mixed with a little olive oil and a few basil leaves (optional).

Nutritional Information

Per Serving: Calories: 567 | Carbs: 93 g | Fat: 17 g | Protein: 16 g | Sodium: 2,424 mg | Sugar: 9 g Nutrition information does not include optional ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.