EASY CREAMY VEGAN MUSHROOM RISOTTO

Easy Creamy Vegan Mushroom Risotto image

This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.

Provided by nutriciously

Categories Main Dish Recipes Rice Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 14

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Ingredients

1 onion, chopped
2 cloves garlic, minced
2 teaspoons herbes de Provence
2 ¼ cups vegetable broth, or as needed, divided
2 cups white mushrooms, sliced
½ 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
½ teaspoon ground black pepper

Steps:

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.
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.
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.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 65.7 g, Fat 1.9 g, Fiber 5.4 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 921.2 mg, Sugar 8.7 g