Creamy Mushroom, Leek and Pea Risotto
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.
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