Name: Easy Creamy Vegan Mushroom Risotto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Onion, chopped - 1; Garlic, minced - 2 cloves; Herbes de Provence - 2 teaspoons; Vegetable broth, or as needed, divided - 2 ¼ cups; White mushrooms, sliced - 2 cups; Chopped leek - ½ cup; Arborio rice - 1 cup; Soy milk - 1 cup; White wine vinegar - 1 tablespoon; Frozen peas - 1 cup; Lemon juice - 2 tablespoons; Nutritional yeast - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Creamy Vegan Mushroom Risotto

1. Onion, chopped - 1

2. Garlic, minced - 2 cloves

3. Herbes de Provence - 2 teaspoons

4. Vegetable broth, or as needed, divided - 2 ¼ cups

5. White mushrooms, sliced - 2 cups

6. Chopped leek - ½ cup

7. Arborio rice - 1 cup

8. Soy milk - 1 cup

9. White wine vinegar - 1 tablespoon

10. Frozen peas - 1 cup

11. Lemon juice - 2 tablespoons

12. Nutritional yeast - 2 tablespoons

13. Salt - 1 teaspoon

14. Ground black pepper - ½ teaspoon

How to cook deliciously - Easy Creamy Vegan Mushroom Risotto

1. Stage

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.

2. Stage

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.

3. Stage

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.