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Vegan Mushroom and Pea Risotto

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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.

Ingredients

  1. 1 1/2 cups arborio rice
  2. 2 tbsp olive oil
  3. 1 medium onion, finely chopped
  4. 3 cloves garlic, minced
  5. 12 oz mushrooms, sliced (cremini, button, or portobello)
  6. 1 cup green peas (fresh or frozen)
  7. 1/2 cup dry white wine (optional)
  8. 5–6 cups vegetable broth, warmed
  9. 3 tbsp nutritional yeast
  10. 2 tbsp fresh parsley, chopped
  11. 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.

  1. Stir in garlic and mushrooms, cooking until mushrooms are golden and reduced, about 6–8 minutes.
  2. Add arborio rice and toast for 1–2 minutes, stirring to coat with oil.
  3. Pour in the white wine (if using) and stir until absorbed.
  4. 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.
  5. Stir in peas and cook for another 3–4 minutes until heated through.
  6. Remove from heat and mix in nutritional yeast, parsley, salt, and pepper.
  7. 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

Find it online: https://thefamilycooking.com/vegan-mushroom-and-pea-risotto/