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Easy Creamy Vegan Mushroom Risotto |
"This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley."
Ingredients :
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons herbes de Provence
- 2 1/4 cups vegetable broth, or as needed, divided
- 2 cups white mushrooms, sliced
- 1/2 cup chopped leek
- 1 cup Arborio rice
- 1 cup soy milk
- 1 tablespoon white wine vinegar
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions :
Prep : 20M | Cook : 4M | Ready in : 45M |
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- Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
- Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
- Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.
Notes :
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