Vegan Risotto W/ Roasted Portobello Recipe
English Peas, Vegan Parm
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Portobello Mushrooms
Preheat the oven to 400°F (200°C). Clean the Portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.
- 2
Make the Risotto
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent. Stir in Arborio rice and toast for 2 minutes until slightly golden.
- 3
Cook the Risotto
Gradually add vegetable broth, one cup at a time, stirring constantly. Allow the rice to absorb most of the broth before adding the next cup. This process should take about 18-20 minutes, until the rice is creamy and al dente.
- 4
Add Peas and Vegan Parmesan
When the rice is almost done, stir in the English peas and cook for an additional 2-3 minutes. Remove from heat and stir in the vegan Parmesan cheese until well combined.
- 5
Serve
Slice the roasted Portobello mushrooms and serve them on top of the risotto. Garnish with fresh parsley and additional vegan Parmesan if desired.
