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Vegan Pea Hummus Risotto for International Hummus Day

A close-up of creamy Vegan pea hummus risotto garnished with bright green peas and asparagus tips.
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Make this creamy vegan risotto using hummus for a rich texture. This plant-forward dish features spring peas and asparagus, perfect for a sophisticated, healthy dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups vegetable broth, warm
  • 1/2 cup plain, good quality hummus
  • 1 cup fresh or frozen peas
  • 1 cup fresh asparagus, chopped into 1-inch pieces
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the pot. Toast the rice, stirring constantly, for 2 minutes until the edges look translucent.
  4. Pour in the white wine. Stir and let it cook until the wine is completely absorbed.
  5. Add one ladleful (about 1 cup) of the warm vegetable broth to the rice. Stir continuously until the liquid is almost fully absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  7. When the risotto is nearly done (creamy but the rice still has a slight bite), stir in the peas and asparagus. Cook for 3 to 4 minutes until the vegetables are tender-crisp.
  8. Remove the pot from the heat. Stir in the hummus, nutritional yeast, and lemon juice until fully incorporated and the risotto is creamy. This is your savory tahini recipe secret!
  9. Season with salt and pepper to your taste.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • Using good quality, smooth hummus makes a big difference in the final creaminess of this vegan risotto with hummus.
  • Keep your vegetable broth warm on a back burner; adding cold broth slows down the cooking process.
  • If you do not have Arborio rice, Carnaroli rice works well for this creamy vegan dish.

Nutrition

Find it online: https://carlacooking.com/vegan-pea-hummus-risotto/