Mushroom Pea Risotto with Vegan “Scallops.”
The perfect fresh and cozy dinner for spring – mushroom pea risotto with realistic vegan “scallops.” This recipe requires minimal fresh ingredients and lasts up to a week in the fridge. If you’re looking for plant-based recipes that can help curb a seafood craving, you will love the addition of king trumpet “scallops.”
The star of this mushroom pea risotto are the vegan “scallops” made from king trumpet mushrooms. They’re very simple to make – chop the mushrooms into 1 or 2 inch circles, score, marinate, and sear. The marination process is unnecessary and you can just sear them in vegan butter or tamari, but I find marinating them makes them extra flavorful. Make sure to fry them for about a minute on each side on a high heat.
Cremini Mushroom Pea Risotto
Aside from the king trumpet mushrooms, there are also cremini mushrooms incorporated throughout this mushroom pea risotto. I cooked the mushrooms before adding the rice which provides a nice soft texture plus earthy mushroom undertones to the otherwise bland veggie broth. You are not limited to cremini mushrooms, feel free to use any other mushroom or create your own medley of mushrooms. If you are sensitive to mushrooms or are on a low FODMAP diet, swap the cremini mushrooms for chopped oyster mushrooms.
For this recipe I used arborio rice which is traditionally used in risotto recipes. Arborio rice is a form of white rice which doesn’t contain many nutrients. If you are looking for a healthier version of this dish, try short grain brown rice. Here are some options below:
Mushroom Pea Risotto Process
This risotto dish is very simple and doesn’t require much time to prepare.
Here’s my process:
- Chop and score your “scallops.” You will need at least four king trumpet mushrooms. Wash them well then chop the stem into 1 inch or 1.5 inch rounds. Use a knife to score each side of the rounds.
- Marinate your “scallops.” In a reusable bag or shallow dish add tamari, sesame oil, and the king trumpet rounds. Let marinate in the fridge while you cook your risotto.
- Cook your shallots & cremini mushrooms. In a large pan, cook the shallots first until translucent. Add in the mushrooms, allow them to sweat, then cook until there is no more liquid in the pan. At this point, your mushrooms should be soft.
- Add in the arborio rice and ladle in veggie broth. Add in your rice and cook until golden brown. For a healthier option, you can sub the arborio rice for short grain brown rice. Once the rice is golden, ladle in the veggie broth by no more than a cup at a time. Repeat until rice is soft.
- Mix in the peas, parsley, and vegan parm. If you can’t find vegan parm or would like a healthier option, sub for nutritional yeast or subtract the cheese alternative completely.
- Sear your “scallops.” Heat a very small amount of avocado oil on a frying pan – make sure the heat is cranked up to high. Carefully arrange your king trumpet rounds being careful not to burn yourself. Sear each side for about a minute or until browned. Blot with a paper towel then top onto your risotto.
- Save in meal prep containers. If you aren’t eating this meal fresh, store the risotto with the scallops in a large container or add six portions into four meal prep containers. Divide the scallops evenly.
Mushroom Pea Risotto
Mushroom Pea Risotto
- 2 tbsp avocado oil
- 1-2 shallots, peeled and thinly diced
- 16oz cremini mushrooms
- 2 cups arborio rice can sub for short grain rice
- 5 cups veggie broth
- 1 1/4 cup frozen peas
- 1/4 cup fresh parsley
- 1/4 cup vegan parmesan or nutritional yeast plus extra for topping
- 1/2 tsp sea salt
- black pepper to taste
- 1 tsp avodaco oil
- 4 king trumpet mushrooms
- 2 tbsp tamari
- 1 tbsp sesame oil
Mushroom Pea Risotto
- Peel and dice shallots. Heat avocado oil on a pan medium heat, once hot (about a minute) add the diced shallots and cook until translucent.
- Wash your mushrooms well then mix into the pan with the onions. Cook until mushrooms are tender, they should release a ton of liquid which is normal. Keep pan uncovered.
- Add the arborio rice and cook until the rice is golden brown, about 3-5 minutes.
- Start ladling in the veggie broth by the cup. Once the rice has soaked up the first cup, ladle in your second cup. Repeat until the rice is soft, for me it took 5 cups but it could be more or less.
- When you pour your final cup of veggie broth, add in the frozen peas, sea salt, pepper, fresh parsley, and vegan parmesan cheese. Cook until liquid is absorbed then remove from heat right away.
- Add to your serving plates or meal prep container and top with additional vegan parmesan, sea salt, pepper, and fresh parsley.
- Wash your mushrooms then chop the stems into 1 or 1.5 inches and score. Add to a reusable bag or shallow bowl and evenly coat with tamari and sesame oil.
- Keep in the fridge to marinate while you cook your risotto. The moment your risotto is done and is cooling a bit, heat avocado oil on a small frying pan and crank up the heat to high.
- Sear the scallops for a minute on each side or until golden brown. Blot with a paper towel then top on your risotto.