Creamy Mushroom Pea Risotto (Vegan)
This creamy one-pot vegan risotto is made with mushrooms, peas and leeks. Ready to enjoy in about 30 minutes, this easy and low-fat dinner recipe is incredibly satisfying and versatile!
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups white button mushrooms sliced (225 g)
- ½ cup leek chopped (100 g)
- 1 cup Arborio rice 225 g
- 1 cup soy milk 240 ml
- 4 cups vegetable broth 960 ml
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp Herbs de Provence
- 1 tbsp white wine vinegar
- 1 cup peas 160 g
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp white miso paste optional
Instructions
- In a large pan, sauté onions, garlic, and herbs in a splash of olive oil or vegetable broth for a few minutes, stirring from time to time.
- Add the mushrooms and leek and cook for 3-4 minutes, adding more vegetable broth if needed.
- Now, put the Arborio rice, soy milk, vinegar, and the remaining veggie broth into the pan and mix everything. This is where your miso paste needs to be added, should you use any.
- Let it simmer for about 15-20 minutes until the cooking liquid is soaked up. Make sure to stir your risotto every few minutes at least!
- Once your risotto is all cooked, stir in the peas, nutritional yeast, and lemon juice. Turn off the heat and adjust to taste preferences.
- Serve warm and decorate with fresh herbs such as mint, basil, or parsley if desired.
Notes
- To create a beautiful creamy consistency, try to stir your vegan risotto every 30-60 seconds and scrape the sides.
- Warm vegetable stock can help cook the rice quicker and more evenly.
- For a cheesier mushroom and pea risotto, add more nutritional yeast or go for vegan parmesan!
- Cook until just “al dente” to avoid gummy risotto and simmer rather than boil it.
- Find more tips & ideas in the article above.
Nutrition
Calories: 413kcal | Carbohydrates: 75g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3243mg | Fiber: 14g | Sugar: 20g