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This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.

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Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.

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  • Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.

  • Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

Nutrition Facts

327 calories; protein 12.4g; carbohydrates 65.7g; fat 1.9g; sodium 921.2mg. Full Nutrition
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