Her-Bivore Blog

Pea & Lime Risotto

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Lime and Pea Risotto

Lime & Pea Risotto

This recipe is so budget friendly you won’t even notice the ingredients have gone from your pantry!

It’s quick and easy and also a nice balanced meal. Feel free to add in some other cooked veggies if your heart desires, but I thought I’d leave this nice and basic so it’s accessible for everyone. 

Some ideas of other veggies that would go great include:

  • Babycorn

  • Asparagus

  • Sweetcorn

  • Tenderstem Broccoli

  • Mushrooms

  • Artichoke


This recipe calls for veg stock, which can be made simply by mixing a stock cube with boiling water. Read the stock cube packet so you know how many you need to use for 600ml of water.

I based this recipe on two people, as that's generally the amount I’m cooking for. If you’re on your own you can always make two portions and then pop one in the fridge once cooled for an even easier meal the next day!

If you wanted to spice this up a bit, some fresh tarragon or oregano stirred through will add an extra depth of flavour, but I find the freshness of the lime is fine as it is so certainly don’t feel like you’re missing out!

Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!




Yield: 2 portions

Total Time: 35 minutes


  • 2 tbsp vegan margarine

  • ½  white onion, finely diced

  • 1 garlic clove, crushed

  • 140g risotto rice

  • 2 ½ cups / 600ml vegetable stock

  • ½ cup / 75g frozen peas 

  • Juice of half a lime




  1. Melt your margarine in a pan and gently fry off your onion and garlic for a few minutes until soft. Add in your risotto rice. 

  2. Add your stock one ladle at a time, allowing the previous ladles worth to be absorbed before adding the next. Continue this until it’s all used up, stirring occasionally.

  3. Stir in your peas and lime juice, allow to cook for 2-3 minutes until the peas are cooked.

  4. Serve topped with a lime wedge!



What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

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Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore

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