I absolutely love replicating my favorite restaurant dishes from simply remembering the way they tasted, the texture, and imagining what ingredients might be in them. This particular risotto is a very healthy (oil-free, sugar-free, gluten-free AND vegan!), easy-to-make version of V-Note NYC’s Creamy Three Mushroom Risotto.

I also take great pleasure in feeding non-vegans foods that they can’t imagine are vegan, and telling them after the fact; this dish totally allows that! It only takes one (oven-safe) pot, and very little hands-on work. Enjoy!

Veganize That: Creamy Mushroom-Pea Risotto

Ingredients

  • 2 cups brown basmati rice or grain of choice
  • 4 boxes of assorted mushrooms, chopped
  • 1 onion, finely diced
  • 16 ounces peas (if frozen, allow to thaw to room temperature)
  • 10 cups vegetable broth
  • ¾ cup vegan nutritional yeast
  • ½ to 1 ounce white nut cheese (depending on how cheesy you like it!)
  • Fresh rosemary, 2 sprigs, plus extra for garnish
  • Salt and pepper to taste
  • Optional: truffle salt to taste

Directions

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Heat oven to 400 degrees Fahrenheit. In an oven-safe pot, on your stovetop, sauté mushrooms and onion 4-6 minutes in vegetable stock, as needed (keep adding just enough to cover the bottom of the pot as it evaporates.)

Add salt, pepper and rosemary (and / or truffle salt) to taste. (Truffle salt greatly enhances the mushroom flavor!)

Add rice, stir 1 minute.

Add remaining vegetable stock, bring to a boil, then cover and bake (about 40 min or as long as grain of choice needs.)

Stir in peas, nutritional yeast, nut cheese, and a dash of truffle salt.

Garnish with fresh rosemary springs, if desired, and serve!


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