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Pea and Sundried Tomato

A delicious vegan risotto. Easier to make than you think? Add parmesan if not vegan



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pea and sun-dried tomato risotto

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Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
budget meals
cheap family recipes
Freezes Well
Servings: 4 servings
Cost per portion 30p
Calories: 765kcal
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  • 400 g rice
  • 900 g peas frozen
  • 80 g sundried tomatoes cut into thin strips, approx 3 mm wide
  • 160 g onion diced
  • 65 ml oil from your jar of sun-dried tomatoes
  • 2 tsp garlic powder
  • vegetable stock made by dissolving 1 teaspoon yeast extract in hot water (you will need approximately 1 litre of stock).
  • salt and pepper
  • ½ tsp mustard powder
  • 1 dessertspoon balsamic vinegar


  • Start off by frying onion in the oil until golden brown, then add garlic
  • Add the rice and stir well to coat each grain of rice in the seasoned oil.
  • Gradually add vegetable stock as you stir, until the rice is cooked and swimming in a thick glossy oniony sauce, this will take approximately 20 minutes.
  • Then add the sun-dried tomatoes cut into thin strips, approx 3 mm wide.
  • Add peas, then mustard, and balsamic vinegar.
  • Serve after just a minute, any more and the peas will overcook and lose their fresh sweetness.
  • Add a little salt and black pepper to taste and drizzle some of your oil over the top if you like it to look like a Jamie Oliver recipe!
  • The consistency needs to be quite wet, much more like a sloppy risotto than a biryani.

Equipment Needed


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Nutrition Facts
pea and sun-dried tomato risotto
Amount Per Serving
Calories 765 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 68mg3%
Potassium 1426mg41%
Carbohydrates 129g43%
Fiber 16g67%
Sugar 22g24%
Protein 23g46%
Vitamin A 1896IU38%
Vitamin C 101mg122%
Calcium 115mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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