Easy Creamy Vegan Mushroom Risotto The Best Recipes

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Easy Creamy Vegan Mushroom Risotto

"This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley."

Ingredients :

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons herbes de Provence
• 2 1/4 cups vegetable broth, or as needed, divided
• 2 cups white mushrooms, sliced
• 1/2 cup chopped leek
• 1 cup Arborio rice
• 1 cup soy milk
• 1 tablespoon white wine vinegar
• 1 cup frozen peas
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

• Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
• Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
• Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

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