Creamy Vegan Mushroom Risotto || @runningtothekitchen

runningtothekitchen Creamy Vegan Mushroom Risotto View my profile

Get App Place olive oil in a pot over medium heat. Add onions & cook until softened. 1 @runningtothekitchen on

Get App Add minced garlic, stir and cook another 2 minutes. 2 @runningtothekitchen on

Get App Add prepped mushrooms. 3 @runningtothekitchen on

Get App Toss with onions and garlic. Cover with a lid and cook until mushrooms have released their water. 4 @runningtothekitchen on

Get App Once mushrooms have cooked down, add rice. 5 @runningtothekitchen on

Get App Stir and “toast” the rice for 2 minutes. 6 @runningtothekitchen on

Get App Add wine and lemon juice to the pot. Stir to combine & cook until the liquid has been absorbed. 7 @runningtothekitchen on

Get App Ladle simmering vegetable broth into the rice mixture. 8 @runningtothekitchen on

Get App Stir constantly until all the broth is absorbed. 9 @runningtothekitchen on

Get App Add another ladleful of broth & repeat until all the broth is used up & rice is tender. 10 @runningtothekitchen on

Get App By the end it will be nice and creamy like this. 11 @runningtothekitchen on

Get App Add the frozen peas and stir to combine. 12 @runningtothekitchen on

Get App Stir in nutritional yeast. Season generously with salt & pepper and serve! 13 @runningtothekitchen on

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