Creamy Pea Risotto Made With So Good Almond Fresh

Serves: 4

Almond milk gives this risotto an additional creamy taste and texture without adding any dairy products.

This is an awesome vegan risotto as you can’t tell the cheese is missing!


  • 1L So Good™ Almond Milk Unsweetened
  • 1 tbs olive oil
  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 2 cups Arborio rice
  • 1 cup boiling water
  • 2 x 10g reduced salt vegetable stock cubes
  • 1 cup frozen peas
  • 1 cup rocket leaves
  • 10 mins 25 mins Easy Four


  1. Heat oil in a cast iron pot and sauté leek and garlic until tender.
  2. Stir through Arborio rice.
  3.  Place almond milk and stock cubes in a pan. Bring to boil.
  4. Gradually add almond mixture to rice 1/2 cup at a time until absorbed, then repeat until almond mixture is used.
  5. Continue adding boiling water gradually until risotto is creamy and liquid absorbed. This will take about 20 minutes.
  6. Add peas, turn off heat and leave over element with lid on for 5 minutes.

Divide risotto between bowls and top with rocket & lemon zest!

Nutrition Information PER SERVE

– Nutrition Information PER SERVE
– Energy (kJ) 2160 (Cal) 516
– Protein (g) 12.1
– Fat (g) 9.2
– Saturated Fat (g) 1.1
– Carbohydrate (g) 91.6
– Sugars (g) 3.8
– Dietary Fibre (g) 7.2
– Sodium (mg) 624
– Potassium (mg) 385
– Calcium (mg) 377
–  Iron (mg) 1.9

Enjoy your CREAMY PEA RISOTTO MADE WITH SO GOOD ALMOND FRESH with your friends and families!

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