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

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.