Vegan Mushroom Risotto with Peas


– arborio rice – fresh & dried mushrooms – garlic/shallot – frozen peas – fine sea salt & pepper – plant-based butter – extra virgin olive oil


– parsley – vegetable broth – thyme – white wine/lemon juice – frozen peas – white miso paste – vegan Parmesan cheese Refer to the recipe for details.


– risotto pan or  medium-large  saucepan – cutting board – small saucepan – chef's knife – 12-inch skillet

Keep the stock simmering on the stove. You will be adding the broth to the risotto in increments.

Heat a large saucepan. Add oil; add the fresh mushrooms and cook until they are softened and browning at the edges. Stir in the garlic once the mushrooms are browning at the edges.

Heat a risotto pan. Add olive oil and when it shimmers, add the shallot and saute until it is softened.    

Then you can add the arborio rice and stir constantly for 3 minutes. Add  the white wine and and stir  occasionally on medium to medium-low heat until it has absorbed.

Add simmering stock. Stir often, until the broth is almost  absorbed. Repeat , stirring often and  add more broth when rice is almost dry for at least 15  minutes.

Add the dried mushrooms, and stir, adding more stock until the rice is cooked.  The rice should be al dente and creamy.   Taste and adjust seasoning.

Stir in peas and  mushrooms. Add more broth to rice, & butter.  Stir in thyme & parsley, and vegan Parmesan.  ENJOY!

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