Creamy Mushroom, Leek and Pea Risotto
15 mins prep
40 mins cook
- 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
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.
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.
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.
Once these have softened, add in the sliced mushrooms and fry these until slightly browned.
Add in the dried thyme, lemon juice and peas and stir to combine. The peas should defrost in the pan.
Next, add in the plant based milk and bring the vegetables to the boil.
Whilst it is boiling, tip in the nutritional yeast and let it simmer for a few minutes; the sauce should become thick and creamy.
Once cooked, drain the brown rice and add this into the pan.
Stir to combine and serve with a sprinkle of fresh parsley.
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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