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easy vegan risotto cooking in a large pot

Mushroom and Pea Risotto


  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A creamy blend of arborio rice, herbs, white wine and sautéed onion and mushrooms, this Easy Vegan Risotto tastes like it came from a fancy restaurant. The perfect side dish or meatless main course!


Ingredients

Scale
  • 4 cups of veggie stock or broth
  • 2 tablespoons of vegan butter
  • 1/2 of a medium sweet onion, finely chopped
  • 8 oz of baby bella mushrooms, thinly sliced
  • 5 sprigs of fresh thyme, de-stemmed
  • 2 cloves of garlic, finely minced (more to taste- I like a lot)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 1/2 cups of arborio rice (or other short grain Italian rice)
  • 2/3 cup of white wine*
  • 1 heaping cup of green peas (can be frozen)
  • 1/4 cup of plant based milk
  • extra salt and pepper to taste

Instructions

  1. In a medium saucepan, heat the stock so that its just warmed through and at a VERY minimal simmer. Keep on the heat until needed.
  2. In a large pot, heat the butter until just melted and then add in the onion, mushrooms, and thyme and cook until the onion is just translucent, about 5 minutes. Aadd in garlic, salt, and pepper and cook 3 additional minutes.
  3. Turning up the heat a bit, add in the risotto rice and let cook for a few minutes, stirring frequently to let the rice get to the point that it’s almost frying and the rice becomes a bit translucent. (this might seem strange but go with it…it gives the rice a nice bite)
  4. Add in the wine and stir to combine. Turn the heat back down to a gentle simmer.
  5. Add in JUST ONE ladle full of the stock and a pinch of salt. Stir to combine and let simmer until most of the liquid has been absorbed. Repeat this until all of the stock has been added being careful to not add more stock until the previous ladle-full has been almost completely absorbed.
  6. When you add in your last ladle full of stock, stir in the peas and the milk. You can add a bit more or less if desired. The milk simple gives it a bit more creaminess.
  7. You can cook the risotto so that most/all of the liquid has been absorbed OR you can stop cooking the risotto so that there’s a decent amount of liquid remaining. I cook most of the liquid out of mine.
  8. Once done, take off of the heat, let cool just slightly, and ENJOY!! Pro-tip: stir in a handful of vegan parmesan cheese- I love Violife’s Parm cheese!

Notes

*If you’d like to make this without wine, you can simply use 2/3 cup of additional broth/stock.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: easy vegan risotto, vegan mushroom risotto