Pea and Mushroom Risotto
Discover the luscious world of vegan risotto with our Creamy Pea and Mushroom recipe.
Ingredients
- 1 1/2 cups or 300g Arborio rice
- 1 cup or 150g fresh or frozen peas
- 1 cup or 150g mushrooms sliced
- 1 small onion chopped
- 4 cups or 950ml vegetable broth
- 1/2 cup or 120ml white wine optional
- 1/4 cup or 60g nutritional yeast optional, for a cheesy flavor
- Salt and pepper to taste
Instructions
Preparation:
- If using frozen peas, thaw them. If using fresh peas, blanch them briefly in hot water and then drain.
- Chop the onion and slice the mushrooms.
Sauté Onion and Mushrooms:
- In a large pan, heat a bit of oil or water over medium heat.
- Add the chopped onion and sliced mushrooms. Sauté until they are tender and the mushrooms have released their moisture.
Add Rice:
- Add the Arborio rice to the pan. Stir well to coat the rice with the onion and mushroom mixture. Cook for a few minutes until the rice is lightly toasted.
Gradually Add Broth and Wine (if using):
- Begin adding the vegetable broth one ladle at a time, stirring continuously. Allow the liquid to be absorbed by the rice before adding more. This process will take about 18-20 minutes. If using white wine, add it along with the broth.
Incorporate Peas and Nutritional Yeast:
- When the rice is nearly cooked and has a creamy consistency, stir in the peas and nutritional yeast (if using). Continue to cook until the peas are heated through.
Season and Serve:
- Season the risotto with salt and pepper according to your taste. Adjust the seasoning if needed.
Serve Warm:
- Serve the risotto immediately while it's still hot.