Vegan Risotto with Mushrooms & Peas

When we found a recipe for risotto with mushrooms and peas in one of our favorite cookbooks “Run Fast. Cook Fast. Eat Slow.“, we decided to re-imagine this typically dairy-heavy rice dish with plant-based products. The result was a rich, salty, and cheesy (yes, cheesy) vegan risotto, that we’d definitely make again. We also love this preparation because it’s not as fussy as traditional risotto; it doesn’t require you to stand over the stove and continuously stir the rice while slowly adding broth. Double-win!

Vegan Risotto with Mushrooms and Peas

This typically dairy-heavy rice dish is re-imagined with plant-based products; the result is a rich, salty, and cheesy(!) vegan risotto. We found the original recipe in one of our favorite cookbooks “Run Fast. Cook Fast. Eat Slow.” We love this preparation because it’s less fussy than traditional risotto, as it doesn’t require you to stand over the stove and continuously stir while slowly adding broth.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian, Vegan
Keyword: mushroom, rice, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 324kcal

Ingredients

  • 2 tbsp non-dairy butter or coconut oil
  • 2 cups mushrooms sliced
  • 1 bunch green onions chopped fine
  • 1 tbsp fresh ginger minced
  • 1/2 tsp Kosher salt
  • 3 cups low-sodium vegetable broth
  • 1 cup short grain rice white or brown
  • 1 cup non-dairy Parmesan
  • 1 cup frozen peas thawed
  • 1 tbsp grated lemon zest
  • 2 tbsp fresh lemon juice
  • 1/4 tsp freshly ground black pepper

Instructions

  • Melt the non-dairy butter or coconut oil in a large pot with a lid over medium-high heat. Add the mushrooms, green onion, ginger, and kosher salt. Stir occasionally and cook until softened, about 5 minutes.
  • Add the vegetable broth and rice and bring to a boil. Reduce the heat to low and simmer covered for 20 minutes.
  • Remove the lid and simmer uncovered for another 15-20 minutes, stirring occasionally until nearly all of the excess liquid has evaporated. Leave just enough broth to keep the rice creamy.
  • Stir in the vegan Parmesan, peas, lemon zest, lemon juice, and freshly ground black pepper. Serve and enjoy!

Notes

The original recipe calls for brown rice; we used white. Whichever rice you use, follow the cooking instructions on the packaging.
We replaced 1 yellow onion with 1 bunch of green onion, and 3 cloves of garlic with 1 tablespoon of fresh minced ginger, to make this recipe more low-FODMAP friendly.
We used Miyoko’s vegan butter but you could easily use refined coconut oil instead. For the Parmesan, we went with our favorite from Follow Your Heart. If you can’t find it at your local grocer and want to purchase it in bulk (8, 4 oz containers), here’s a link.
 

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