Vegan Risotto

Method

15 min prep · 45 min cook

1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until soft.

2. Stir in the Arborio rice and cook for 2 minutes until the edges become slightly transparent.

3. Add 1 cup of warm vegetable broth to the rice, stirring constantly until the liquid is absorbed. Repeat with remaining broth, one cup at a time.

4. Once the rice is creamy and al dente, stir in the mushrooms and peas. Cook for another 5 minutes.

5. Remove from heat and stir in vegan parmesan, salt, and pepper.

Courses: Dairyfree, Quickeasy

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