Easy Vegan Mushroom and Pea Risotto
by: claire cary
Need a quick dinner but still want to impress? This vegan mushroom risotto is a simple recipe but it packs a whole lot of flavor. It's gluten free and perfect for date night!
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6
Ingredients
- 2 cups arborio rice
- 4 cups vegetable broth
- 1 yellow onion about 1 1/2 to 2 cups chopped
- 12 ounces mushrooms sliced (I used baby bella)
- 1 cups peas defrosted
- 5 large cloves garlic
- 3 tbsp olive oil
- ½ cup dry white wine*
- 2 fresh sage leaves
- ⅔ cup cashew parmesan*
- 1 tsp salt or more to taste
- ¼ tsp black pepper
- Optional but recommended: 1-2 tbsp dairy free butter
Instructions
- Mince the garlic and chop the onion and add to a large pot or dutch oven with the olive oil. I like to use an onion press to get the onion very finely chopped.
- Saute for about 5 minutes or until the onion is golden brown.
- Add the mushrooms to the pot with the onion/garlic along with the salt, pepper, and sage leaves.
- Saute for an additional 7 or so minutes.
- Stir in the rice and mix well with all other ingredients.
- Pour in the white wine and let simmer on low heat until all liquid is absorbed, about 3-5 minutes.
- In a separate pot, heat the vegetable broth until warm.
- Add in 1/2 cup vegetable broth at a time to the pot, stirring occasionally over low heat. Only add 1/2 cup at a time and do not add more until all of the liquid is absorbed.
- Repeat this until all 4 cups of broth have been used. After 3 cups have been used, give it a taste to see if it is done cooking. You will likely need all 4 cups, but you don't want to overcook it, so give it a try after 3 cups.
- Once the risotto is done, remove the sage leaves and stir in the peas and cashew parmesan.
- Taste and adjust seasonings as desired. I like to add a bit of extra black pepper, salt and red pepper flakes. If using the dairy free butter, stir it in now. This is optional, but it adds a really nice rich flavor. Serve warm and enjoy!
Notes
You can sub the arborio rice for short grain brown rice, but you will likely need closer to 6 cups of broth instead of 4. Be sure to taste things as you go so it doesn't over cook and get mushy.
Once prepared, this recipe will store in the fridge for about 5 days. Let it cool completely before transferring to an air tight container.
Do not rinse the rice before adding it to the pot, you don't want to rinse the starches off which is what will make the risotto creamy.
Be sure to use warm vegetable broth for the recipe. If you use cold broth, it will cause the temperature of the rice to decrease and will change the way the risotto cooks. Keep the broth warm in a separate pot and add in 1/2 cup as you go.
Any dry white wine will work, I use Pinot Grigio.
If you are not vegan or dairy free, you can sub the cashew parmesan for regular parmesan.
Serving: 1bowl / Calories: 334kcal / Carbohydrates: 39g / Protein: 11.4g / Fat: 14g / Fiber: 3.3g / Sugar: 6.4g
