Easy Creamy Vegan Mushroom Risotto
Description
Italian night just got easier with this vegan mushroom risotto cooked in creamy soy milk with accents of lemon, leek, and nutritional yeast.
Ingredients
•
1 onion, chopped
•
2 cloves garlic, minced
•
2 teaspoons herbes de Provence
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2 1/4 cups vegetable broth, or as needed, divided
•
2 cups white mushrooms, sliced
•
1/2 cup chopped leek
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1 cup Arborio rice
•
1 cup soy milk
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1 tablespoon white wine vinegar
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1 cup frozen peas
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2 tablespoons lemon juice
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2 tablespoons nutritional yeast
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1 teaspoon salt
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1/2 teaspoon ground black pepper
Directions
1
Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
2
Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
3
Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.