Pea And Mushroom Risotto Vegan Recipes

MUSHROOM AND PEA RISOTTO

Steps:

• Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
• Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
• Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
• Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
• Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
• Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

PEA AND MUSHROOM RISOTTO (VEGAN)

Steps:

• Heat the low fat cooking spray in a large heavy based sauce pan and gently fry the onion and garlic until softened. Add the rice and mushrooms, fry for a another minute.
• Stir in wine and simmer gently until absorbed, add the peas parsley and bay leaf stirring well. Then add more stock a little at a time, making sure the liquid is absorbed before adding more, stirring constantly.
• Dissolve the saffron in the last bit of the stock continue simmering until it has all been absorbed, stirring frequently to prevent sticking. Season with black pepper and parmesan and transfer to warmed serving dishes.

VEGAN MUSHROOM RISOTTO

Steps:

• Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
• Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
• Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
• Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

VEGAN MUSHROOM RISOTTO

Steps:

• Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.
• Heat 2 tbsp Flora Plant Butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.
• Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.
• Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.

GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)

Steps:

• In a medium saucepan, place the vegetable stock and bring to a boil.
• Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
• Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
• In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
• Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
• Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
• Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
• Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
• Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
• Taste and adjust the seasonings, as desired.