Creamy Pea and Mushroom Risotto
Want to make a creamy risotto just like from an Italian restaurant? Try this vegan recipe for Creamy Pea and Mushroom Risotto that makes a luxurious meal full of healthy and nourishing ingredients!
Ingredients
- 300 g rice (possibly types suitable for risotto, e.g. arborio rice, but it's possible to do it with any kind)
- 750 g frozen pea
- 200 g mushrooms
- 3 garlic cloves
- 1 onion
- 200 ml plant-based oat cream
- 1.25 l vegetable broth
- 3 tsp mushroom seasoning (I make my own by simply blending dried mushrooms into a powder)
- 2 tsp salt
- pepper (to taste)
- 2 tbsp olive oil
Instructions
- Prep all ingredients needed for the recipe: chop the onion, peel and slice the garlic cloves, slice the mushrooms and collect the rest of the ingredients.
- Start by sautéing the finely chopped onion in a large pot with olive oil. Add sliced garlic cloves and lower the heat, and continue to sauté.
- Add sliced mushrooms to the pot and fry until slightly brown, then add frozen peas and rice. Keep stirring and sautéing for a few minutes.
- Toss in the seasoning and start pouring the vegetable broth into the pot. Always pour just a little bit at a time, while continuing stirring to prevent burning. This will also create a creamy consistency. Repeat 4-5 times until you run out of broth.
- When the rice is soft, simply stir in the plant-based cream, which will make the risotto even creamier. And you're done!
- You may add some fresh lettuce or herbs to the top of your bowl with risotto.
- Enjoy!