Creamy Mushroom, Leek and Pea Risotto

This creamy risotto recipe is the perfect midweek meal. It is quick to make and feels so comforting. It is inspired by the traditional risotto recipes from Italy, but this version is free of the cholesterol and high amounts of saturated fat in cheese and cream, with protein and fibre packed peas. You won’t miss the dairy in this rich risotto sauce.

Serves

4

Good for:

Lunch,
Dinner

Time:

15 mins prep
40 mins cook

Ingredients

4 servings (200g) brown rice (short-grain works best)
500g baby button mushrooms, thinly sliced
800g leeks, thinly sliced
400g frozen peas
60g nutritional yeast

500ml plant-based milk (almond milk works well)
2 garlic cloves, crushed
2 tsp dried thyme
Juice and zest of ½ unwaxed lemon
Fresh parsley, to serve

Step by Step Instructions

Step 1

Begin by putting the brown rice on to cook by bringing it to boil in a small saucepan and turning down to simmer for approximately 35 minutes.

Step 2

Sauté the garlic and sliced leeks in a pan over a high heat to begin with. Add water a little at a time to prevent the leeks from sticking to the pan or a little olive oil if you prefer.

Step 3

Turn the heat down to medium and let the leeks cook until they start to break apart-you may need a wooden spoon/utensil to do this.

Step 4

Once these have softened, add in the sliced mushrooms and fry these until slightly browned.

Step 5

Add in the dried thyme, lemon juice and peas and stir to combine. The peas should defrost in the pan.

Step 6

Next, add in the plant based milk and bring the vegetables to the boil.

Step 7

Whilst it is boiling, tip in the nutritional yeast and let it simmer for a few minutes; the sauce should become thick and creamy.

Step 8

Once cooked, drain the brown rice and add this into the pan.

Step 9

Stir to combine and serve with a sprinkle of fresh parsley.

Notes

I use brown rice in place of risotto rice in this recipe, because it is more nutritious and higher in fibre. To imitate the risotto texture, I opt for short grain brown rice and cook it for slightly longer until it is plump and soft.

Any plant-based milk will work, however I like to use almond milk because it gives the sauce an extra ‘nutty’ taste that adds to the overall flavour.

More Recipes

Mushroom porridge

Mushroom Porridgeby Chrissie Cooke Serves 2Good for: Breakfast,LunchIngredients 300g chestnut mushrooms, chopped, including stalks 60g porridge oats 100mls plant milk 300mls boiling water Vegetable stock cube Three or four sun-dried tomatoes Fry light/local oil spray...

Bread and Butter Pudding with Apricots and Pecans

Bread and Butter Pudding with Apricots and PecansBy Danielle Maupertuis, Vegan Pastry Chef and Author W: freefromdesserts.comFB: freefromdessertsIG: @dmaupertuis“Vegans deserve better than a fruit salad”, Olympia Publishers.Serves 2Good for: DessertsTime: 45...

Mango and passionfruit cheesecake

Mango and passionfruit cheesecakeBy Danielle Maupertuis, Vegan Pastry Chef and Author W: freefromdesserts.comFB: freefromdessertsIG: @dmaupertuis“Vegans deserve better than a fruit salad”, Olympia Publishers.Serves 5Good for: Dessert,PicnicsTime: 30min + 2 hours to...