Pea and Mushroom Risotto (Vegan)

13 ingredients
6 steps

Ingredients

  • 8 ounces arborio rice
  • 8 ounces peas (shelled, you can use frozen)
  • 4 ounces button mushrooms (sliced)
  • 1 onion (peeled and chopped)
  • 2 garlic cloves (minced)
  • low-fat cooking spray
  • 12 teaspoon saffron strand (optional)
  • 1 bay leaf
  • 1 tablespoon parsley (finely chopped)
  • black pepper
  • 125 ml white wine
  • 725 ml vegetable stock (hot)
  • 1 tablespoon parmesan cheese (or vegan parmesan)

Directions

  1. 1
    Heat the low fat cooking spray in a large heavy based sauce pan and gently fry the onion and garlic until softened.
  2. 2
    Add the rice and mushrooms, fry for a another minute.
  3. 3
    Stir in wine and simmer gently until absorbed, add the peas parsley and bay leaf stirring well.
  4. 4
    Then add more stock a little at a time, making sure the liquid is absorbed before adding more, stirring constantly.
  5. 5
    Dissolve the saffron in the last bit of the stock continue simmering until it has all been absorbed, stirring frequently to prevent sticking.
  6. 6
    Season with black pepper and parmesan and transfer to warmed serving dishes.

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