Vegan Risotto w/ Roasted Portobello Recipe
English Peas, Vegan Parm
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
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.
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.
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.
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.
Serve
Slice the roasted Portobello mushrooms and serve them on top of the risotto. Garnish with fresh parsley and additional vegan Parmesan if desired.