Dairy-free Mushroom And Pea Risotto
This Dairy-Free Mushroom and Pea Risotto is a creamy and flavorful dish that is perfect for a cozy night in. The combination of earthy mushrooms and sweet peas makes this risotto a comforting and satisfying meal.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup diced mushrooms
- 1/2 cup frozen peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional, for added creaminess)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- If using, pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- After about 15 minutes, add the diced mushrooms and continue adding the broth until the rice is creamy and al dente.
- Stir in the frozen peas and nutritional yeast, if using. Cook for an additional 2-3 minutes until the peas are heated through.
- Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Wooden spoon Ladle
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Dairy-Free Mushroom and Pea Risotto with a side of fresh salad and a glass of white wine for a complete meal.
Tips & tricks
To make the risotto even creamier, you can stir in a tablespoon of dairy-free butter at the end of cooking.
Cost
$12