Vegan Creamy Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 1 1/2 – 2 cups mushrooms of choice, sliced (
• 3/4 cup frozen peas 2/3 cup dry white wine
• 2 shallots or 1/2 yellow onion, diced small (morel, porcini, cremini, maitake, shiitake)
• 2 garlic cloves, minced
• 2/3 cup grated vegan Parmesan cheese
• 2 tbsp ghee or vegan butter
• 6-8 cups vegetable stock
• sea salt + pepper

Directions

• In a large saucepan over medium heat, melt the ghee or vegan butter. Add in the shallots or onion and sauté until tender, about 5 to 7 minutes.
• Add in the mushrooms, garlic, a drizzle of olive oil and sauté for 4-5 minutes, or until the mushrooms are soft.
• Add in the Arborio rice and stir to combine. Sauté for 2- 3 minutes or until the rice is nice and toasted.
• Add in the white wine slowly and stir often for about 2-3 minutes. The alcohol will cook off and leave the rice with a rich flavor.
• Stirring continuously, add in 1 cup of vegetable broth. You’ll want to keep stirring as much as possible. This is the trick to a good risotto.
• When the rice absorbs the vegetable stock, add in another cup. Repeat this process until the rice is cooked thoroughly/ al dente, adding more broth by the cupful.
• Add in the frozen peas, vegan parmesan and season with salt and pepper to taste and cook until peas are soft. Serve and enjoy.