I’ve been cooking risotto for years even when I wasn’t vegan yet so I’ve made so many different batches of risotto and mushrooms risotto is still one of my favorites.
There’s really nothing like porcini mushrooms. They’re pretty pricey but you only really need a few pieces since they pack so much flavor!
Also, it was my first time adding peas to my risotto and loved it!
Check out the recipe below.
Vegan Pea and Mushroom Risotto
Good for 2-3 servings
- 1 cups uncooked arborio rice (this is essential!)
- 4-5 cups vegetable stock, or more depending on consistency
- 1/2 cup dry white wine
- 1/2 cup dried porcini mushrooms or other mushrooms like shiitake
- 3/4 cup frozen green peas
- 2 cloves garlic, roughly chopped
- 1/4 cup white onion, diced
- Salt, to taste
- Olive oil/vegan butter, for cooking
- Vegan parmesan (recipe below), for topping
- Alfalfa sprouts, for topping (optional)
- Heat the water in a small pot. Add in the dried mushrooms. You can take out the mushrooms after the water boils and slice them into smaller pieces then set aside.
- Heat a pan and pour in 1/2-1 tbsp olive oil/vegan butter.
- Add in onions, garlic and peas. Sauté until cooked.
- Add in the rice and coat in the oil or butter mixture.
- On high heat, add in the white wine. The rice will absorb the wine and turn starchy.
- Add 2 cups of stock and leave on medium heat.
- Add mushrooms. Keep mixing.
- Add in 1 cup stock at a time as it cooks.
- After 15-20 minutes, the rice should be al dente. Add salt/pepper depending on desired taste.
- Mix well and enjoy while hot. Top with vegan parmesan and sprouts, if desired.
Makes around 1 cup
- 1 cup almond flour/meal*
- 4 tbsp nutritional yeast
- 1 tsp salt
1. In a bowl/container, mix everything! Store in the refrigerator for future use.
*you can process your raw almonds in a processor/coffee grinder to create almond flour/meal.