Easy Creamy Vegan Mushroom Risotto
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Ingredients45 m servings 327 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 327 calories; 1.9 g fat; 65.7 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 921 mg sodium. Full nutrition