-
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.
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