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Vegan Mushroom Risotto with Peas

Ingredients

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

Ingredients

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

Equipment

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

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

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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.

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

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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.

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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.

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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.

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

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