Ready for a whirlwind foodie adventure? Here’s my knock-your-socks-off Easy Vegan Mushroom and Pea Risotto: One pot for all!
I’ve swapped out some ingredients in this classic Italian recipe such as butter and cheese for olive oil and a hearty veggie broth, and it’s still a creamy dream. It stars the best Arborio rice, earthy fresh mushrooms, and crisp peas. More than just delicious, it’s a plant-powered celebration in a bowl! Perfect for any occasion and shockingly simple to make, this risotto recipe is about to become your new go-to favorite.
*recipe updated 24/7/2023*
What you’ll need
- 1 tablespoon olive oil
- 1 medium onion, finely chopped – this can be white, brown or red
- 2 cloves of garlic, minced or 2 tsps of garlic puree
- 250g mushrooms, sliced
- 200g Arborio rice
- 1-1.5litres of vegetable stock
- 150g frozen green peas
- 1-2tsp vegan butter
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How to make this delicious Mushroom & Pea Risotto
Heat the olive oil in a large pot and fry the chopped onions gently for 5-10 minutes until soft
Add in the sliced mushroom and garlic and sauté gently until softened – this will take around 5-10 minutes.
Place in the rice and the peas and cook for 1-2 minutes stirring continuously.
Add in 250mls of prepared hot stock and stir well
Keep adding in stock 250mls at a time whilst the mushroom & pea risotto is simmering over a medium heat. Make sure to keep stirring regularly so that the rice doesn’t stick to the bottom of the pan. You want the rice to be al dente: firm and not soggy.
Once all the stock has been absorbed and the rice is softened, add the plant-based butter, season with black pepper (and a little salt), and serve.
Variations on this Mushroom & Pea Risotto recipe
Creamy Spinach and Mushroom Risotto: Add a handful of fresh spinach leaves to the risotto during the last few minutes of cooking. The spinach will wilt and infuse the risotto with a vibrant green colour and a burst of freshness. You could even stir in a little plant-based cheese at the end just before serving.
Lemon and Thyme Risotto: Squeeze the juice of half a lemon into the risotto just before serving to add a crisp citrusy flavour. Additionally, stir in a teaspoon of fresh thyme leaves for a fragrant herbal twist.
Truffle Mushroom Risotto: For an indulgent treat, drizzle a small amount of truffle oil over the finished vegan mushroom risotto just before serving. The truffle aroma will elevate the dish to a whole new level of sophistication perfect for date night.
Mediterranean Risotto: Add a Mediterranean flair by incorporating sun-dried tomatoes, Kalamata olives, and a sprinkle of dried oregano. These ingredients will infuse the risotto with robust flavors reminiscent of the Mediterranean region.
Feel free to mix and match these variations or get creative with your own ingredient choices. The beauty of risotto lies in its versatility, so have fun experimenting and discovering new flavour combinations that suit your taste.
FAQ’s
Q: Can I use different types of mushrooms for this risotto?
A: Absolutely! Feel free to experiment with different varieties such as cremini, shiitake, oyster mushrooms, or porcini mushrooms to add unique flavors and textures to your risotto. Just remember to not use wild mushrooms and only use one from grocery stores.
Q: Can I substitute the Arborio rice with another type of rice?
A: Arborio rice is the best rice for this recipe due to its high starch content. This creates that creamy texture that you don’t get with white or short-grain rice so it’s best to stick with this.
Q: Can I use fresh peas instead of frozen peas?
A: Yes, you can use fresh peas can be used instead of frozen peas. Simply blanch them briefly in boiling water until tender, then drain and add them to the risotto during the last few minutes of cooking. I think frozen peas are best though as they have a greater number of nutrients than fresh!
Q: Can I make this recipe gluten-free?
A: To make this recipe gluten-free, ensure that the vegetable broth, ingredients, and any optional additions are all gluten-free. Double-check labels to ensure they are suitable for a gluten-free diet.
Q: Can I add other vegetables or herbs to the risotto?
A: Absolutely! Feel free to customize your risotto by adding other vegetables like roasted bell peppers, sun-dried tomatoes, or asparagus. Fresh herbs like basil, thyme, or rosemary can also be added for extra flavour.
Can you Reheat Risotto?
The short answer is yes.
First, you need to allow the risotto to cool down, then transfer it to an airtight container. This classic italian recipe can be stored for up to 3 days.
When reheating, you may need to add a cup of hot broth or water to restore the creaminess as it can become a little dry and sticky.
Make sure you heat it thoroughly until piping hot and let it cool before giving it to children.
You can also make it ahead of time by cooking the mushrooms and onions first and refrigerating them. All you need to do is then put these in the pan on a medium-low heat with the rice and peas, missing out the first two steps of the recipe above.
Tips
Use Arborio or Carnaroli Rice
These varieties of rice are best suited for risotto due to their high starch content, which creates a creamy risotto texture. Avoid using long or short-grain rice as it won’t give you the same results.
Warm the Vegetable Broth/Stock
Keep the vegetable broth warm in a separate pan while making the risotto. Adding warm broth to the rice helps it cook more evenly and ensures better absorption of flavours.
Add the Broth/Stock Gradually
Add the warm vegetable broth to the rice gradually, 100-200mls at a time, while stirring constantly. Adding slowly helps the rice to become creamy.
Stir Consistently
Stir the risotto frequently throughout the cooking process. This helps to prevent the rice sticking and ensures a creamy texture.
Adjust Seasoning
Taste the risotto towards the end of cooking and adjust the seasoning with salt and pepper as needed. Remember that the vegetable broth already contains some salt and if giving it to your little ones that it shouldn’t have added salt.
And there you have it. A scrumptious vegan risotto that’s a main course game changer. Not only is it packed with fabulous flavours, but it’s also a nourishing powerhouse for your whole family.
A main meal boasting creamy deliciousness and vibrant flavours. Remember to check out the recipe card below and don’t forget about my other vegan recipes perfect from bump 2 baby.
Easy Vegan Mushroom & Pea Risotto: One pot for all
Equipment
- 1 Chopping board
- 1 Non stick pan
- 1 Measuring jug
- 1 Sharp Knife
- 1 Slotted Spoon
Ingredients
- 1 tbsp Olive Oil
- 1 Onion White, red or brown is fine
- 250 Mushroom Chestnut, White or button are fine
- 2 tsp Garlic Puree You can also use crushed garlic cloves
- 200 g Arborio Rice
- 125 g Frozen Peas
- 1-2 tsps Vegan Butter
- 1-1.5 litres Vegetable Stock Double check this is vegan
- Salt & Black Pepper to season
Instructions
- Prepare the ingredients by chopping the onion and slicing the mushrooms
- Heat the olive oil in a large pot and fry the chopped onions gently for 5-10 minutes until soft
- Add in the sliced mushroom and garlic and sauté gently until softened – this will take around 5-10 minutes.
- Place in the rice and the peas and cook for 1-2 minutes stirring continuously.
- Add in 250mls of prepared hot stock and stir well
- Keep adding in stock 250mls at a time whilst the mushroom & pea risotto is simmering over a medium heat. Make sure to keep stirring regularly so that the rice doesn't stick to the bottom of the pan. You want the rice to be al dente: firm and not soggy.
- Once all the stock has been absorbed and the rice is softened, add the plant-based butter, season with black pepper (and a little salt), and serve.
- Rest for 5 minutes and serve
Notes
Nutrition
Summary
I hope you give this Mushroom and Pea Risotto recipe a try and enjoy every comforting bite! It’s a simple and delicious dish that brings together the earthy flavours of mushrooms, the vibrant sweetness of peas, and the creamy texture of Arborio rice. Plus, it’s completely vegan, making it a great choice for you and your whole family.
For dessert why don’t you try my Strawberry & Mint Yogurt Bites – another great vegan family recipe.
Hannah
Hannah is an Expert Registered Dietitian specialising in Vegan Family Nutrition and Cows Milk Protein Allergy.
She is a respected figure in the field of nutrition and a captivating speaker and sought after media spokesperson being featured in esteemed publications including the Sunday Times, Independent and Huffington Post.
Credentials
- Registered Dietitian
- First Class Degree in Nutrition
Experience
- Over 15 years experience working in the field of nutrition
- Respected Media Spokesperson both in the UK & USA; quoted online, TV and in local and international news
- Writer & Researcher, supporting the BDA and PEN Nutrition
