Cooking vegetarian meals on the road doesn’t need to be bland or complicated. This creamy leek and pea risotto is a perfect example of how you can create a comforting, filling dish in your van or motorhome using just one pan. With minimal washing up, long-life ingredients, and no need for an oven, it’s ideal for vanlife cooking on a gas hob. Whether you’re parked up in the countryside or on a coastal pitch, this recipe delivers warmth and flavour with simple store-cupboard staples.

One-Pan Creamy Leek & Pea Risotto (Vegetarian Recipe)

Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2
Suitable for: Vegetarian, one-hob cooking

Ingredients

1 tablespoon olive oil or butter
1 small leek, sliced thinly
1 garlic clove, finely chopped
150 grams risotto rice (or pudding rice as a budget alternative)
500 millilitres vegetable stock
100 grams frozen peas
2 tablespoons cream cheese or a plant-based soft cheese
Salt and pepper to taste
Optional: grated parmesan or nutritional yeast for extra flavour

Method

Heat the olive oil or butter in a deep pan over a medium heat. Add the leek and garlic, cooking for five to six minutes until softened but not coloured. Stir in the rice and cook for one to two minutes, making sure the rice is well coated. Pour in half the vegetable stock and bring to a gentle simmer. Stir regularly, adding more stock as it absorbs. After about fifteen minutes, add the peas and continue stirring for another five minutes until the rice is tender and creamy. Stir through the cream cheese, season to taste, and finish with optional toppings if available.

Why It Works for Vanlife Cooking

This is a comforting meal that feels like a treat but uses basic, affordable ingredients. It cooks in one pan, needs no special equipment, and works brilliantly with long-life or frozen veg, making it a practical choice for vanlife cooking.