This vegan leek, mushroom and pea risotto is a really creamy, comforting dish. Arborio rice is cooked in soya milk and flavoured with lemon, garlic and nutritional yeast. Garnish with fresh parsley.
3 people made this
1 onion, chopped
2 cloves garlic, minced
2 teaspoons herbes de Provence
525ml vegetable stock, or as needed, divided
200g white mushrooms, sliced
50g chopped leek
225g Arborio rice
240ml soya milk
1 tablespoon white wine vinegar
150g frozen peas
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method Prep:20min › Cook:25min › Ready in:45min
Heat a large saucepan over medium-high heat. Saute onion, garlic and herbes de Provence. Add some vegetable stock if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
Pour remaining vegetable stock and rice into the mushroom mixture. Add soya 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.