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Mushroom Pea Risotto

Cozy mushroom pea risotto with vegan cheese and parsley.
Servings: 6 people

Ingredients

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

Vegan Scallops

  • 1 tsp avodaco oil
  • 4 king trumpet mushrooms
  • 2 tbsp tamari
  • 1 tbsp sesame oil

Instructions

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.

Vegan Scallops

  • 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.