Creamy Vegan Mushroom Risotto
Place olive oil in a pot over medium heat. Add onions & cook until softened.
1
Add minced garlic, stir and cook another 2 minutes.
2
Add prepped mushrooms.
3
Toss with onions and garlic. Cover with a lid and cook until mushrooms have released their water.
4
Once mushrooms have cooked down, add rice.
5
Stir and “toast” the rice for 2 minutes.
6
Add wine and lemon juice to the pot. Stir to combine & cook until the liquid has been absorbed.
7
Ladle simmering vegetable broth into the rice mixture.
8
Stir constantly until all the broth is absorbed.
9
Add another ladleful of broth & repeat until all the broth is used up & rice is tender.
10
By the end it will be nice and creamy like this.
11
Add the frozen peas and stir to combine.
12
Stir in nutritional yeast. Season generously with salt & pepper and serve!
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