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This veganmushroom and pea risottois creamy and rich without using any butter or cream. It's also loaded with veggies for the perfect plant-based weekend treat.
Making risotto is a labour of love, but it's really worth the effort when the result is this utterly delicious vegan mushroom and pea risotto.
If you're looking for the perfectly creamy plant-based risotto for date night or a weekend treat, this recipe truly delivers
I've always found risotto satisfying, but this mushroom and pea risotto takes it to the next level. It's a comforting recipe that's creamy without using any kind of dairy.
You can achieve an incredible level of creaminess with plan-based risottos by using the right kind of rice and employing the right stirring technique.
The secret to making the perfect plant-based risotto is to use Carnaroli rice that you toast for a couple of minutes and stirring slowly, often, but not continuously. This will result in a naturally creamy risotto that gives the real thing a run for its money.
Ingredients and substitutions
Olive oil— You don't need to use butter to make a very creamy risotto. Olive oil is a very good base for this vegan mushroom risotto; just try to use the best extra virgin oil you can to enjoy the flavours to the fullest.
Shallots— Shallots are the best choice for this creamy vegetable risotto because of their mellow flavour. You can also use brown onion instead. Red onions are not a good choice because they will add an undesirable color to the dish.
Mushrooms— Chestnut mushrooms are perfect for this vegan mushroom risotto. You can also use a mix of mushrooms, including shiitake, portobello and porcini.
Garlic and fresh thyme— This is a great combination for adding extra flavour to the risotto. If you don't have fresh thyme, you can substitute it with one teaspoon dried thyme or Italian seasoning mix.
Carnaroli rice— The best rice for risotto is carnaroli. That's because it holds its shape while also producing a creamy risotto.
Dry white wine— Pinot Grigio or Sauvignon Blanc are two great wine options for risotto, but you can use just about any dry white wine you want. It's always a good idea to use a wine that you'd be happy to drink. If you don't want to cook with wine, you can skip this step.
Vegetable stock— Use the best veggie stock you can get your hands on because it will really make a difference in this risotto. If you can make your own, that's even better; if that's not possible, organic vegetable stock is the next best choice.
Peas— Frozen peas are ideal for this vegan risotto. You don't need to thaw them beforehand — just add them to the pan straight from the freezer.
Vegan Parmesan— I use the vegan Parmesan from Violife, which has the right texture for this vegan pea risotto.
How do you make vegan mushroom and pea risotto?
Heat the olive oil in a large, deep pan and saute the shallots for 2-3 minutes over medium heat until they soften a bit.
Add the mushrooms to the pan and cook for 8-10 minutes until most of the liquid has gone and the mushrooms are slightly golden.
Stir in the garlic and thyme and continue to cook for another minute until fragrant.
Add the rice to the pan and toast it for 1-2 minutes, stirring often. Next, stir in the white wine and cook until the alcohol has mostly evaporated.
Lower the heat to low-medium and start adding the veggie stock, one ladle at a time. Stir often but not continuously, and add more stock gradually.
When you've added half of the stock, stir in the frozen peas, then continue to add the rest of the stock and simmer gently until the rice is al dente and the risotto creamy.
Stir in the vegan Parmesan, season to taste and serve immediately.
Recipe notes and tips
- You might not need to use all the veggie stock. The rice should be al dente, which means that it still needs to have a bit of a bite when you turn off the heat.
- Make this risotto with Carnaroli rice if possible. Carnaroli rice is ideal for risotto, not only because it is starchy but also because it holds its shape the best. If you don't have Carnaroli, arborio is a good substitute.
- You should absolutely never rinse the rice for risotto. Doing so will remove the starch needed to make the risotto creamy.
If you liked this vegan mushroom and pea risotto, you might also like some of my other easy vegan recipes with rice:
- Spanakorizo (Greek Spinach and Rice)
- Vegan Spanish Chickpeas and Rice
- Easy Vegan Biryani
- Vegan Pad Thai with Crispy Tofu
- Asparagus and Courgette Risotto with Lemon
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Yield: 4
Vegan Mushroom and Pea Risotto
This veganmushroom and pea risottois creamy and rich without using any butter or cream. It's also loaded with veggies for the perfect plant-based weekend treat.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely diced
- 450 g (1 lb) chestnut mushrooms, roughly chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 300 g (10.5 oz) carnaroli rice
- 75 ml (2.5 fl oz) dry white wine
- 1.25 (5 cups) litres vegetable stock
- 150 g (5.3 oz) frozen peas
- 30 g (1 ounce) vegan Parmesan, grated
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large, deep pan and sauté the shallots for 2-3 minutes over medium heat until they soften a bit.
- Add the mushrooms to the pan and cook for 8-10 minutes until most of the liquid has gone and the mushrooms are slightly golden.
- Stir in the garlic and thyme and continue to cook for another minute until fragrant.
- Add the rice to the pan and toast it for 1-2 minutes, stirring often. Next, stir in the white wine and cook until the alcohol has mostly evaporated.
- Lower the heat to low-medium and start adding the veggie stock, one ladle at a time. Stir often but not continuously, and add more stock gradually.
- When you've added half of the stock, stir in the frozen peas, then continue to add the rest of the stock and simmer gently until the rice is al dente and the risotto creamy.
- Stir in the vegan Parmesan, season to taste and serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 294Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 1128mgCarbohydrates: 40gFiber: 3gSugar: 7gProtein: 10g
Nutritional information is an estimate provided by an online nutrition calculator.
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