Why You’ll Love This Recipe
This vegan mushroom and pea risotto is a wholesome twist on the classic Italian dish. You’ll love how rich and creamy it tastes without needing any cheese or butter. The mushrooms add a deep umami flavor, while the peas bring a touch of sweetness and freshness. It’s simple enough for a cozy night in yet elegant enough to serve guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Arborio rice
- Olive oil
- Onion
- Garlic
- Mushrooms
- Green peas (fresh or frozen)
- Dry white wine (optional)
- Vegetable broth
- Nutritional yeast (for cheesy flavor)
- Fresh parsley
- Salt and pepper
Directions
- Heat olive oil in a large pan over medium heat. Add onion and cook until softened.
- Stir in garlic and mushrooms, cooking until mushrooms are golden and reduced.
- Add arborio rice and toast for 1–2 minutes, stirring to coat with oil.
- Pour in the white wine (if using) and stir until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and tender.
- Stir in peas and cook for another 3–4 minutes until heated through.
- Remove from heat and mix in nutritional yeast, parsley, salt, and pepper.
- Serve warm, garnished with extra parsley if desired.
Servings and timing
This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
- Add spinach or kale at the end for extra greens.
- Use asparagus instead of peas for a springtime risotto.
- Swap mushrooms for zucchini or roasted pumpkin.
- Stir in coconut cream for an even richer texture.
- Add a splash of lemon juice for brightness.
Storage/Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water and warm gently on the stovetop while stirring until creamy again. You can also reheat in the microwave, stirring halfway through. Risotto is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
FAQs
Can I make this risotto without wine?
Yes, simply replace the wine with extra vegetable broth for a completely alcohol-free version.
What type of mushrooms work best in this recipe?
Cremini, button, or portobello mushrooms are great choices, but you can also use a mix for deeper flavor.
Can I use brown rice instead of arborio rice?
Brown rice won’t create the same creamy texture, but it can be used; just expect a longer cooking time.
How do I keep the risotto from sticking to the pan?
Keep stirring frequently and ensure you add broth gradually to maintain moisture.
Is this risotto gluten-free?
Yes, as long as your vegetable broth is gluten-free, this dish is naturally gluten-free.
Can I make this ahead of time?
Risotto is best served fresh, but you can prepare it a few hours in advance and gently reheat before serving.
What can I use instead of nutritional yeast?
You can use a vegan parmesan alternative or simply leave it out if you prefer a lighter flavor.
Can I use frozen peas?
Yes, frozen peas work perfectly; just add them directly to the risotto without thawing.
How can I make this recipe oil-free?
Sauté the onions and mushrooms in a splash of vegetable broth instead of olive oil.
What should I serve with vegan mushroom and pea risotto?
It pairs well with a fresh green salad, roasted vegetables, or crusty bread.
Conclusion
Vegan mushroom and pea risotto is a comforting, creamy, and flavorful dish that proves you don’t need dairy to enjoy a classic Italian favorite. With simple ingredients and a straightforward cooking method, it’s a recipe you’ll want to keep in your weekly rotation. Serve it as a hearty main course or as a side for a special meal, and enjoy every spoonful of this plant-based comfort food.
PrintVegan Mushroom and Pea Risotto
A creamy vegan risotto made with arborio rice, mushrooms, peas, and vegetable broth, delivering rich umami flavor and dairy-free creaminess. Perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 1/2 cups arborio rice
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced (cremini, button, or portobello)
- 1 cup green peas (fresh or frozen)
- 1/2 cup dry white wine (optional)
- 5–6 cups vegetable broth, warmed
- 3 tbsp nutritional yeast
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
Heat olive oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and mushrooms, cooking until mushrooms are golden and reduced, about 6–8 minutes.
- Add arborio rice and toast for 1–2 minutes, stirring to coat with oil.
- Pour in the white wine (if using) and stir until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and tender, about 18–20 minutes.
- Stir in peas and cook for another 3–4 minutes until heated through.
- Remove from heat and mix in nutritional yeast, parsley, salt, and pepper.
- Serve warm, garnished with extra parsley if desired.
Notes
- Add spinach, kale, or asparagus for seasonal variations.
- For extra creaminess, stir in a little coconut cream at the end.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of broth.
- Frozen peas can be added directly without thawing.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
