If you want to impress someone with a quick and tasty meal, look no further.
Everything Italian turns out to be very classy and delicious. Even though some people think it is incredibly tedious cooking this typical Italian dish, following this recipe will debunk that myth. Besides, the aroma from cooking with white wine and a little broth are very appealing.
Arborio rice, which contains more starch, is the rice used for this dish. This starchy rice thickens the cooking liquid, turning it into a deliciously creamy plate.
This recipe is entirely plant-based and includes vegan butter
But you can always add regular butter, heavy cream, any milk you like, and parmesan cheese.
- Vegetable stock or broth for cooking the rice
- Vegan butter, for sautéing the onion and mushrooms
- Onion and garlic to add a pleasant aroma and flavor to the mushroom and risotto
- Mushrooms, but don’t worry; you don’t have to climb a significant number of hills to find exotic mushrooms. Baby Bella mushrooms from your local store are perfect.
- Arborio rice, or other short-grain Italian rice, so that your risotto cooks up nice and creamy. Do not use regular white or brown rice for this recipe.
- For herbs and spices, you’ll need fresh thyme, salt & pepper. Combining all of these are going to boost the flavors.
- Any green peas work, frozen or not.
- White wine. If you’d like to make this without wine, you can sub with 2/3 cup of additional broth/stock. I enjoy the depth of flavor white wine adds to dishes.
- Plant-based milk (or regular heavy cream) to add a touch of extra richness and creaminess.
- Vegan parmesan cheese is optional but highly recommended.
- In a saucepan, cook the vegetable stock/broth at a very minimal simmer.
- In a large pot, melt the butter and cook the onion, mushrooms, and thyme for about 5 minutes. Then, add the garlic, salt, and pepper and cook for about three more minutes.
- Add the risotto rice to the pot and stir frequently. Let the rice get to the point that it is about to be fried, almost a bit translucent.
- Add the liquid. Stir in the wine. Then, turn the heat down to a gentle simmer and stir in ONE ladle full of the stock and a pinch of salt.
- Simmer until most of the liquid is absorbed. Repeat this process until all the stock is mixed.
- Stir in peas and milk.
- When you add in the last ladle full of stock, stir in the peas and the plant-based milk.
Depending on your preference, cook until most of the liquid has been absorbed. You can also stop cooking the risotto so that there’s some liquid remaining.
Once done, remove from heat, let it cool, serve, and enjoy!