This vegan mushroom risotto with broccoli and green peas is perfect for a comforting weeknight dinner. Creamy, rich, and packed full of umami flavor, this risotto is much easier to make than you think in under 30 minutes! You won't believe this meal is entirely gluten-free.
Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and mushrooms, cooking for 5 minutes until the vegetables soften.
Add the broccoli and cook for a further 2-3 minutes, until the florets are bright green and tender.
Add the Arborio/Carnaroli rice and stir it for a couple of minutes to toast. Now, lower the heat to a medium and begin adding the veggie stock in increments of around 1/2 cup. Stir continuously until most of the liquid is absorbed before adding more and repeating the process until you use up all of the stock. Altogether, this process should take around 15 minutes.
Stir in the coconut milk, vegan cheese, green peas, butter and soy sauce/tamari. Continue stirring continuously for a further 2 minutes, before serving on warm plates.
Tips for success
The typical ratio of ingredients for risotto is 2 1/2 cups of liquid for each cup of rice used.
Don't wash the rice: the key to the creamy texture of risotto is the breakdown in the starches of the rice.
Don't add too much stock at the same time - stick to around 1/2 cup at a time.
Remember to keep stirring to make sure that it doesn't dry out.
Make sure that the vegetable stock is warm ahead of time.
Keep this vegan mushroom risotto in the fridge in an airtight container for 3-4 days. Adding extra veggie broth, reheat on the stove while stirring until fully warmed through.