Easy Creamy Vegan Mushroom Risotto

This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 327 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons lemon juice
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1 cup soy milk
• 1 cup Arborio rice
• 1 cup frozen peas
• 2 teaspoons herbes de Provence
• 2 tablespoons nutritional yeast
• ½ cup chopped leek
• 2 cups white mushrooms, sliced
• 2 ¼ cups vegetable broth, or as needed, divided

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.