Vegan Green Pesto Risotto

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Pesto Risotto

This Vegan green pesto risotto with vegan meatballs is one of those Italian vegan recipes that feels like a warm hug in a bowl. Creamy, herby, and dotted with golden, flavour-packed meatballs, it's comfort food with a fresh twist. The vibrant green pesto stirred through the risotto adds a lovely punch of flavour, while the vegan meatballs bring just the right amount of heartiness to round things out. It's the kind of vegan recipe that feels a little fancy, but still easy enough to make on a weeknight.

Inspired by Vegan Italian classics but completely plant-based, this recipe ticks all the boxes for those searching for standout vegan recipes or comforting lacto vegetarian recipes. Whether you're planning a cosy vegan dinner for two or wondering what to serve vegan guests at your next gathering, this is a vegan dish that delivers. It's beautiful, satisfying, and definitely a crowd-pleaser..

Recipe:

Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time 50 minutes

Ingredients:

For the risotto:

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
300g arborio rice
1 litre vegetable stock (keep warm in a separate pan)
150g vegan green pesto
2 tbsp nutritional yeast (optional, for cheesy flavour)
Salt and pepper, to taste

For the vegan meatballs:

1 tbsp olive oil
1 tin (400g) chickpeas, drained and mashed
50g breadcrumbs
1 tbsp ground flaxseed + 2.5 tbsp water (mix and let sit for 5 mins)
1 garlic clove, minced
1 tbsp nutritional yeast
1 tsp dried oregano
Salt and pepper, to taste

To serve:

Fresh basil leaves (optional)
Extra pesto drizzled on top (optional)

Method:

In a large pan, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and cook gently for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Tip in the arborio rice and stir it around so it gets nicely coated in the oil and toasts slightly—just a minute or two.
Start adding the warm stock one ladleful at a time, stirring often and letting each addition absorb before adding the next. It’s a bit of a slow and soothing process, but totally worth it. Keep going until the rice is tender with a slight bite—this should take about 20–25 minutes.
While the risotto is doing its thing, make the meatballs. In a bowl, combine the mashed chickpeas, breadcrumbs, flaxseed mixture, garlic, nutritional yeast, oregano, salt, and pepper. Mix well until it holds together nicely. Roll into small meatballs (you should get around 16–20).
Heat a little olive oil in a non-stick frying pan and cook the meatballs in batches, turning occasionally, until golden brown all over. This takes about 6–8 minutes. Set them aside on a plate once they’re done.
When the risotto is just about done, stir in the green pesto and nutritional yeast. Season with salt and pepper to taste. It should be creamy and rich with a lovely green colour.
Spoon the risotto into bowls and top with the crispy vegan meatballs. Finish with a sprinkle of fresh basil or an extra drizzle of pesto if you're feeling fancy. Dig in while it’s warm and dreamy.

Additional Tips:

For extra richness, stir in a spoonful of vegan butter or a splash of oat cream at the end.
You can swap chickpeas for cooked lentils or white beans in the meatballs if you fancy mixing things up.
Make this ahead by prepping the meatballs in advance and refrigerating until needed.

Allergy information / alternatives:

Gluten-free: Use gluten-free breadcrumbs.
Nut-free: Choose a nut-free pesto or make your own using sunflower seeds.
Soy-free: Double check your pesto and stock ingredients.

Nutritional Information (per serving):

Calories: ~420 kcal
Protein: ~14 g
Fat: ~15 g
Carbohydrates: ~55 g
Sugar: ~4 g
Salt: ~1 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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