Creamy mushroom risotto with spring peas and microgreens— lighter than traditional risotto but just as delicious and comforting. Vegan and gluten-free.
Pea Mushroom Risotto (vegan, gluten-free)
[cooked-sharing]
In a small pot, heat broth to simmering and then keep on low heat.
In a separate saucepan, sauté mushrooms in olive oil with a bit of salt and pepper for 3-4 minutes. Remove from pan and set aside. Add onions to pan and sauté for 2 minutes until translucent and fragrant.
Add in arborio rice and stir for a minute until coated, then add in white wine and stir for another few minutes until it is absorbed.
Begin to add the broth from the small pot to the rice, a ladleful at a time, stirring constantly. Keep the pot at a simmer on medium heat and add in the rest of the liquid slowly, stirring each time until incorporated— this should take about 20-25 minutes, or until the rice is cooked through.
Remove pan from heat and stir in cooked mushrooms, peas, and vegan parmesan. Serve immediately, topped with extra mushrooms and fresh pea shoots or microgreens for garnish.
- *You can substitute more vegetable broth for the wine.
- **I use Minimalist Baker's recipe to make vegan parmesan.
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