Veganize THAT: Creamy Mushroom Pea Risotto Recipe


Veganize THAT: Creamy Springtime Mushroom Pea Risotto

I absolutely love replicating my favorite restaurant dishes from simply remembering the way they tasted, the texture, and imaging what ingredients might be in them.  This particular risotto is a very healthy (oil-free, sugar-free, gluten-free AND vegan!), easy-to-make version of V-Note NYC’s Creamy Three Mushroom Risotto.  I also take great pleasure in feeding non-vegans foods that they can’t imagine are vegan, and telling them after the fact; this dish totally allows that! It only takes one (oven safe) pot, and very little hands on work. Enjoy!


2 c brown basmati rice or grain of choice

4 boxes of assorted mushrooms, chopped

1 onion, finely diced

16 ounces peas (if frozen, allow to thaw to room temperature)

10 c vegetable broth

¾ c vegan nutritional yeast

½ to 1 ounce white nut cheese (depending on how cheesy you like it!)

Fresh rosemary, 2 sprigs, plus extra for garnish

Salt & pepper to taste

Optional: truffle salt to taste



Heat oven to 400 degrees.  In an oven safe pot, on your stovetop, sauté mushrooms and onion 4-6 minutes in vegetable stock, as needed (keep adding just enough to cover the bottom of the pot as it evaporates.)  Add salt, pepper and rosemary (and / or truffle salt) to taste. (Truffle salt greatly enhances the mushroom flavor!)

Add rice, stir 1 minute.

Add remaining vegetable stock, bring to a boil, then cover and bake (about 40 min or as long as grain of choice needs.)

Stir in peas, nutritional yeast, nut cheese, and a dash of truffle salt.

Garnish with fresh rosemary springs, if desired, and serve!

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