Easy Creamy Vegan Mushroom Risotto

Easy Creamy Vegan Mushroom Risotto
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons herbes de Provence
  • 2 1/4 cups vegetable broth, or as needed, divided
  • 2 cups white mushrooms, sliced
  • 1/2 cup chopped leek
  • 1 cup Arborio rice
  • 1 cup soy milk
  • 1 tablespoon white wine vinegar
  • 1 cup frozen peas
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  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.

05/20/2018
Easy Creamy Vegan Mushroom Risotto, recipe PT15M PT1H 5 455 calories

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