Recipe description
October 5, 2026
Vegetable risotto with peas
Creamy vegetable risotto with peas for a comforting, fiber-rich everyday meal
Colorful Plants
Whole Food
Easy Recipe
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Provides fiber from peas, zucchini, onion, and garlic.
- Includes several plant foods plus olive oil for variety and flavor.
- Offers a comforting, practical meal with moderate protein and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Risotto
6
serving spoon
Pea, green
8
tablespoon
Onion
1
piece
Garlic
2
piece
Zucchini
1
piece
Vegetable broth
4
cup
Oil, olive
2
tablespoon
Butter
2
teaspoon
Cheese, parmesan
3
tablespoon
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Heat the vegetable broth in a saucepan and keep it at a gentle simmer.
2
Finely chop the onion and garlic, and dice the zucchini.
3
Heat the olive oil in a wide pan over medium heat and sauté the onion for 3 minutes until soft.
4
Add the garlic and zucchini and cook for another 2 minutes.
5
Stir in the risotto rice and toast for 1-2 minutes until the grains are translucent at the edges.
6
Add a ladle of warm broth and stir until absorbed. Repeat, adding broth ladle by ladle and stirring often, for about 18-20 minutes until the rice is creamy and tender.
7
Stir in the green peas during the last 5 minutes of cooking.
8
Remove from heat, then stir in the butter and parmesan cheese until creamy.
9
Season with salt and black pepper, rest for 2 minutes, and serve warm.
More Recipes For Your Gut
Nutrition
400 kcal
Calories
11 g
Protein
61 g
Carbohydrates
6 g
Fiber
7 g
Sugar
16 g
Fat
5 g
Saturated fat
1.4 g
Salt
FAQ
How many people does this vegetable risotto serve?
The recipe serves 2 people.
How long does this risotto take to cook?
It takes about 30 minutes, including preparation and cooking time.
Which type of rice is best for this recipe?
Use risotto rice such as Arborio, Carnaroli or Vialone Nano for the creamiest texture.
Why should the broth be added gradually?
Adding warm broth ladle by ladle helps the rice release starch and become creamy without turning watery.
Can I use frozen peas?
Yes. Add frozen peas during the last 5 minutes of cooking; they do not need to be thawed first.
How can I make this risotto vegetarian?
Use a vegetarian vegetable broth and parmesan cheese made without animal rennet, or replace the parmesan with a suitable vegetarian alternative.
Can I make this risotto vegan?
Yes. Replace the butter with olive oil or plant-based butter and use a vegan parmesan alternative or nutritional yeast.
How do I know when the risotto is ready?
The rice should be creamy and tender but still have a slight bite. The total cooking time is usually 18–20 minutes after adding the broth.
How should I store leftover risotto?
Cool it promptly, refrigerate it in a covered container, and use it within 1–2 days. Reheat it thoroughly until steaming hot.
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