-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
310
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Dish
- Allergens:nuts
- Seasons:fall,winter,spring
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A creamy, comforting classic Vegan Risotto made with Arborio rice and a mixture of flavorful mushrooms and peas. A perfect blend of simplicity and taste.
Ingredients
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, warm
- 1 cup mushrooms, sliced
- 1/2 cup peas
- 1/2 cup vegan parmesan, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until soft.
- Stir in the Arborio rice and cook for 2 minutes until the edges become slightly transparent.
- Add 1 cup of warm vegetable broth to the rice, stirring constantly until the liquid is absorbed. Repeat with remaining broth, one cup at a time.
- Once the rice is creamy and al dente, stir in the mushrooms and peas. Cook for another 5 minutes.
- Remove from heat and stir in vegan parmesan, salt, and pepper.
Similar recipes that you might like:
![](https://veganeating.com/wp-content/uploads/2024/08/Classic-Hiyayakko.jpg)
Hiyayakko
Immerse yourself in the simplicity and elegance of Classic Hiyayakko, a Japanese chilled tofu dish that marries the silky texture of tofu with the umami depth of soy sauce and fresh garnishes. This vegan delight promises a refreshing and nourishing experience, perfect for any occasion.
![](https://veganeating.com/wp-content/uploads/2024/07/Vegan-Cullen-Skink.jpg)
Vegan Cullen Skink
A vegan twist on the traditional Scottish soup, Cullen Skink, typically made with smoked haddock
![](https://veganeating.com/wp-content/uploads/2024/08/Vegan-Carrot-Lox.jpg)
Vegan Carrot Lox
Delight in the smoky, luxurious taste of Vegan Carrot Lox, a plant-based homage to traditional smoked salmon.
Leave a Reply
You must be logged in to post a comment.
Dairy-Free, Dinner, Italian, Lunch, Quick & Easy | No Comments » on Vegan Risotto