Name: Vegan Mushroom and Pea Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tablespoons Olive Oil; 10 Ounces Mushrooms (sliced); 2 Whole Garlic Cloves; 1 Cup Finely Chopped Onion; 1 Cup Arborio Rice; 1 Teaspoon Salt; 1/2 Cup White Wine; 3 Cups Vegetable Broth (hot); 1 Cup Frozen Peas; Fresh Chopped Parsley (for serving)

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This vegan mushroom and pea risotto is a simple recipe, but it packs a whole lot of flavor. Made with ingredients like Arborio rice, vegetable broth, herbs, white wine and sautéed onion and mushrooms, this dish tastes like it came straight from a fancy restaurant.

What is Risotto?

Risotto is a northern Italian rice dish. The name “Risotto” comes from the cooking technique in which you continuously stir the grains. The process involves gradually adding warm stock or broth like vegetable, chicken, fish, or beef to the grains, and over time, the liquid absorbs. The natural starches in the rice swell and thicken, creating a creamy consistency.

You’ll often find risotto on the menu at many high end restaurants, but it’s actually an incredibly easy recipe to make at home that takes less than 30 minutes from start to finish!

MAIN INGREDIENTS NEEDED TO MAKE Mushroom and Pea Risotto

Arborio Rice – This is generally the go-to rice for this recipe, but you can use Carnaroli Rice or Vialone Nano Rice instead.

Mushrooms

White Wine – Any dry wine works great. See under my Tips section for more info.

Vegetable Broth

Olive Oil

Frozen Peas

Herbs – garlic cloves, parsley

Salt

TIPS ON MAKING Vegan Mushroom and Pea Risotto

The best rice for risotto have plump, short- to medium-grains, with a high-starch content. Arborio rice is most commonly used for this dish since it has a high starch content which gives it a super creamy and slightly sticky texture.

Bring your vegetable broth to a gentle simmer in a saucepan before using it in this recipe. The broth should be hot when added to the rice.

I recommend using any white wine that has the words “dry” or “crisp” in the description. Sauvignon Blanc or Pinot Grigio are my go-tos! You can even use ½ cup of vegetable broth plus 1 tablespoon of lemon juice in place of the white wine in this recipe.

When risotto is finished, it should look creamy. If you run your spoon through the risotto, the risotto should flow slowly back to fill in the space. Another way to tell if your risotto is done is to taste it. The grains should be soft with a slight amount of bite to them. If you prefer a softer, soupier risotto, simply add an extra one-half to one cup of liquid.