PEA & MUSHROOM RISOTTO
BREAKDOWN:
Serves 4
533 calories
80g carbohydrates
13g protein
18g fats
INGREDIENTS:
2 tbsp. of olive oil
400g mushrooms
1 white onion, diced
2 cloves of garlic, minced
50g of vegan butter
350g Arborio rice
120ml of white wine
600ml of vegetable broth
100g of frozen peas
1 tsp. of kosher salt
100g of vegan cheese
15g fresh parsley leaf, dices
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METHOD:
1. To a hot pan on medium heat with the oil, slice and add the mushrooms, diced onion, garlic and butter before covering with a lid to brown for 5 minutes.
2. Next, add 1/2 of the rice, 1/2 the white wine and 1/2 of the vegetable broth and cook for 3-4 minutes, stirring occasionally until the liquid has slightly reduced.
3. Add the remaining liquids and cook for an additional 3-4 minutes, stirring once more.
4. Stir in the frozen peas and cover your risotto with a lid, reducing the heat to simmer for 18-20 minutes.
5. Once the rice has cooked stir in the salt, chopped vegan cheese and diced fresh parsley leaves before covering with a lid for the final time and simmering for a further 5 minutes to allow the cheese to melt.
6. Serve your risotto with an additional sprinkle of freshly chopped parsley and a sprinkle of kosher salt.