One of the most requested recipes from our retreat kitchen, this creamy green pea risotto has become a guest favourite. Simple, nourishing and full of flavour, it’s the kind of meal that leaves you feeling both comforted and energised.

Green peas are rich in plant-based protein, fibre, vitamins and antioxidants that support digestion and overall wellbeing. Fresh rosemary brings an aromatic depth while offering natural anti-inflammatory properties and nutritional yeast adds a delicious savoury flavour along with B vitamins.

The result is a creamy, satisfying dish that’s both comforting and nutrient-dense.

Recipe – Serves 4

Ingredients:

• 1.2 litres vegetable stock
• 300g peas (fresh or frozen, thawed)
• 2 tbsp olive oil
• 1 medium brown onion or leek, finely diced
• 2 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 350g Arborio risotto rice
• 50g nutritional yeast
• Sea salt and freshly ground black pepper, to taste

Method

• Bring the vegetable stock to a gentle simmer in a saucepan over low heat.
• Add the peas to the simmering stock for 1 minute, then remove with a slotted spoon.
• In a frypan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and rosemary and cook for 1 minute until fragrant. Add the peas and cook for a further minute.
• Transfer the pea mixture to a blender or food processor with one ladle of warm stock. Blend until mostly smooth and set aside.
• In a large heavy-based saucepan, heat the remaining olive oil over medium heat. Add the onion or leek and cook for approximately 3 minutes until soft and translucent.
• Add the Arborio rice and stir continuously for 2 minutes, ensuring each grain is coated in the oil.
• Begin adding the warm stock two ladlefuls at a time, stirring frequently and allowing the liquid to be almost fully absorbed before adding more.
• After approximately 15 minutes, when the rice is nearly tender but still has a slight bite, stir through the pea purée.
• Continue cooking for a further 3–4 minutes until the rice is creamy and cooked to your liking.
• Remove from the heat and stir through the nutritional yeast until rich and creamy.
• Season with sea salt and freshly ground black pepper to taste before serving.

At Billabong, we love to serve this nourishing meal for dinner, paired with oven roasted sweet potatoes, steamed vegetables and a seasonal salad.