Vegan Mushroom Risotto Recipe

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1 1/2 cups Arborio/Risotto Rice
1 Medium Onion, finely diced
1/2 Cup White Wine
Olive Oil
Dallop of Earth Balance or other vegan butter (optional)
6 cups (1 1/2 quart) Veggie Broth (I really like "Better Than Boullion")
1 lb white or bella mushrooms
1 package of frozen peas
All Optional Garnishes: (use one or two or all to your liking!)
Chives, Parsley, or other green Herb
3 Scallions
Lemon Zest

Bring the broth to a simmer, turn the heat to low and keep the broth on the burner.

In a large saucepan, drizzle olive oil and bring to medium high heat. Add the mushrooms and reduce the temp to medium. Saute the mushrooms and set aside into a separate bowl.

In the same saucepan, heat oil and butter until butter is melted, saute onions until translucent. Turn the heat down to Med/Low. Add the rice, and stir the rice with the onions and oil until evenly coated. Add the white wine, and keep stirring the rice until all the wine has been absorbed or evaporated. Add 1/2-1 cup of the broth at a time to the rice, stir the rice continuously until the broth is absorbed. Continue this process of slowly adding broth as you stir until the rice is cooked through. It may take more or less broth, depending on conditions, so judge by the tender texture of the rice.

When the rice is done, add in the mushrooms and frozen peas and stir to combine. Add herbs and/or lemon zest over the top if desired.