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mushroom-and-pea-risotto-recipe

Mushroom And Pea Risotto

A creamy, vegan risotto with mushrooms and peas.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio Rice
  • 2 tablespoon Olive Oil
  • 1 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 cup Mushrooms, sliced
  • 1 cup Frozen Peas
  • 4 cups Vegetable Broth
  • to taste Salt and Pepper

Instructions 

  1. 1. Heat the olive oil in a large pan over medium heat.
  2. 2. Add the chopped onion and garlic, cook until softened.
  3. 3. Stir in the mushrooms and cook until they release their juices.
  4. 4. Add the Arborio rice and cook for a minute, stirring to coat the rice with oil.
  5. 5. Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  6. 6. Continue until the rice is creamy and cooked through, about 20 minutes.
  7. 7. Stir in the peas and cook for another 2-3 minutes.
  8. 8. Season with salt and pepper to taste, and serve hot.

Nutritional Value

Calories: 300kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 250mg | Fiber: 4g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg

Keywords

Risotto, Vegan
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