Print

Creamy Vegan Mushroom Risotto w/ Peas

This Vegan Mushroom Risotto is so rich and creamy, but it doesn't have any cream. It's comforting, cozy and oh-so-satisfying!
Course Entree
Cuisine Gluten-Free, Italian, Vegan
Keyword Vegan Mushroom Risotto
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 people
Calories 419kcal
Author Melissa Huggins

Ingredients

Mushrooms

  • 6 cups vegetable broth , low sodium + more if needed. (*See note)
  • 12 ounces cremini mushrooms , brushed clean and sliced
  • 4 tablespoons olive oil , divided
  • 2 large cloves garlic , minced (divided)
  • 1 teaspoon dried thyme , divided
  • 1 small onion , finely diced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine (+ a splash for deglazing)
  • 1 teaspoon salt , more to taste (+ a pinch for mushrooms)
  • 3/4 cup frozen peas , thawed
  • Fresh ground pepper to taste

Instructions

  • Pour broth in a medium pot and bring to a simmer over medium-high heat. Now reduce heat to low to keep warm.
  • For the mushrooms, heat a large pan over medium-high heat. Once fully heated, add 2 tablespoons of olive oil and wait until it shimmers. Now add about 1/2 the mushrooms in an even layer in the pan (don't crowd the mushrooms or they won't brown). Let them sit undisturbed for a few minutes and then brown the other side.
  • Now push the browned mushrooms to the side and add the remaining. Repeat the process and add more oil if needed. Now lower the heat and add 1/2 the garlic, 1/2 teaspoon of thyme and a pinch of salt. Sauté for 30-60 seconds until fragrant. Deglaze pan with a splash white wine to pick up the browned bits. Place mushrooms in a dish/bowl and set aside.
  • Wipe out the same pan and return to stove over medium heat. Once heated, add the remaining oil and then add the onions and sauté until translucent (about 4-5 mins). Now add the remaining garlic and 1/2 teaspoon of thyme. Sauté until fragrant for 30-60 seconds.
  • Add rice and stir to coat. Let it toast for 1-2 minutes.
  • Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about 3-5 minutes and stir often.
  • Add one cup of hot broth and salt. Let the liquid lightly simmer and cook down before adding more. Stir often, but not constantly or the rice won't cook properly. It could take between 2-4 minutes for each cup of broth to cook down. Continue this process until broth is cooked down and rice is al dente. The rice should be tender but have a slight bite to it. Add more broth if needed to reach desired tenderness. This whole process could take between 20-30 minutes. Remove from heat.
  • Add thawed peas, cooked mushrooms, and fresh ground pepper then stir to coat. Taste for seasoning and add more if needed. If desired, stir in vegan parmesan cheese, fresh-cut parsley, a pat of vegan butter and a squeeze of fresh lemon.

Notes

*You probably won’t need more than 6 cups of broth, but have some on hand just in case. I usually preheat about 7 cups of broth in the pot.
*Don't cook rice higher than medium heat, or it will cook to fast and become gummy.
*Consistency of Risotto: The risotto should be able to move on the plate & It will slowly spread on its own. You don't want it to be too runny though, or have excess liquid around the perimeter. You also don't want the consistency to be thick like sticky rice either. Find that happy medium for a perfect risotto.

Nutrition

Calories: 419kcal | Carbohydrates: 59g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 456mg | Potassium: 685mg | Fiber: 4g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 4mg