Pea and Mushroom Risotto (Vegan) Recipe

Name: Pea and Mushroom Risotto (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces arborio rice; 8 ounces peas (shelled, you can use frozen); 4 ounces button mushrooms (sliced); 1 onion (peeled and chopped); 2 garlic cloves (minced); low-fat cooking spray; ½ teaspoon saffron strand (optional); 1 bay leaf; 1 tablespoon parsley (finely chopped); black pepper; 125 ml white wine; 725 ml vegetable stock (hot); 1 tablespoon parmesan cheese (or vegan parmesan)

Servings: persons

8 ounces arborio rice
8 ounces peas (shelled, you can use frozen)
4 ounces button mushrooms (sliced)
1 onion (peeled and chopped)
2 garlic cloves (minced)
low-fat cooking spray
½ teaspoon saffron strand (optional)
1 bay leaf
1 tablespoon parsley (finely chopped)
black pepper
125 ml white wine
725 ml vegetable stock (hot)
1 tablespoon parmesan cheese (or vegan parmesan)

1
Heat the low fat cooking spray in a large heavy based sauce pan and gently fry the onion and garlic until softened.
2
Add the rice and mushrooms, fry for a another minute.
3
Stir in wine and simmer gently until absorbed, add the peas parsley and bay leaf stirring well.
4
Then add more stock a little at a time, making sure the liquid is absorbed before adding more, stirring constantly.
5
Dissolve the saffron in the last bit of the stock continue simmering until it has all been absorbed, stirring frequently to prevent sticking.
6
Season with black pepper and parmesan and transfer to warmed serving dishes.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces arborio rice, 8 ounces peas (shelled, you can use frozen), 4 ounces button mushrooms (sliced), 1 onion (peeled and chopped), and more.

Yes, Pea and Mushroom Risotto (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea and Mushroom Risotto (Vegan)

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