Creamy Green Pea & Lemon Almond Milk Risotto

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Hazel & Cacao is a plant-based Mum who specialises in hormone friendly recipes and healthy desserts. This green pea and lemon risotto is absolutely delicious and you can roll the leftovers up into arancini balls to eat the next day!
'To make this vegan risotto extra creamy, I knew I could turn to Califia Farms Unsweetened Almond Milk which is the creamiest almond milk I have ever tried.' - Tilda, from Hazel & Cacao.

Prep time:  10 mins 
Cook time:  20 mins 

Total time:  30 mins 

  • 2 cups precooked brown rice 
  • 1 red onion (diced) 
  • 2 cloves garlic (crushed) 
  • ½ cup frozen green peas 
  • big squeeze lemon 
  • salt and pepper to taste 
  • ⅓ cup cashews 
  • 1 cup Califia Farms Unsweetened Almond Milk 
  • juice half a lemon 
  • 1 tsp tahini 
  • ½ tsp paprika 
  • 1 tbsp nutritional yeast 
  • pinch of salt 
  • pinch of pepper 


  1. Begin by placing all the cream ingredients in a high-speed blender. I like to let them sit in the blender while I am making the rest of the dish to allow cashews to soak up the almond milk. 
  2. Dice onion and fry in a large pan with a little olive oil until translucent and beginning to brown, add crushed garlic and cook for a few more seconds until it becomes fragrant. 
  3. Add pre-cooked brown rice and stir through the onion and garlic. I like to add salt and pepper as I go and adjust seasoning when the meal is finished. 
  4. Add green peas to the mixture and heat through. 
  5. Blend up the vegan cream in the blender and smooth and creamy and begin to pour over the rice a little bit at a time. Stir through the rice and allow the rice to soak up the cream. Continue until the mixture is used up and the rice is creamy. Adjust seasoning to liking. 
  6. Finish with a big squeeze of lemon and serve with sprouts, vegan parmesan, and fresh parsley.