Creamy Vegan Mushroom And Herb Risotto
This Creamy Vegan Mushroom and Herb Risotto is the ultimate comfort meal. This flavorful risotto features Arborio rice, sautéed mushrooms, and a medley of fresh herbs, creating a rich and satisfying meal. This recipe is vegan, gluten-free, and refined sugar-free.
Equipment
- 1 blender
Ingredients
Risotto:
- 2 cups arborio rice
- 1 yellow onion
- 1 cup mushrooms
- 1 cup peas
- 4 cups vegetable broth
- ¼ cup nutritional yeast
- 1 container Organicgirl Super Greens!
Organicgirl Herb Goddess Dressing:
- ¼ cup lemon juice
- ¼ cup apple cider vinegar
- ¼ cup tahini
- 1 tablespoon blue agave
- 2 cloves garlic
- ¼ cup green onions
- ⅓ cup fresh basil
- ¼ cup fresh Italian parsley
- 1 ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup avocado oil (use ½ cup for low-oil version)
Instructions
- Heat ¼ cup of vegetable broth in a large pot (see my recommendations below) over medium heat.
- Dice the onion and add it to the pot and sauté until they become translucent about 3-4 minutes.
- Add the mushrooms and cook until browned.
- Add the remaining vegetable broth and arborio rice. Mix and cover. Allow to cook until the rice has absorbed all the liquid and it is al dente, stirring every so often.
- While the rice is cooking, make the herb goddess dressing. Add to blender: lemon juice, cider vinegar, tahini, agave, garlic, green onions, basil, parsley, salt, and pepper. Whirl until pureed.
- While the blender is running on low, remove the center cap and slowly stream oil into the puree. the dressing will emulsify.
- Once the risotto rice is cooked, turn it to low heat. Add the nutritional yeast and peas. Mix until combined.
- Add half of the dressing (you will have leftovers). Mix until combined.
- Add the entire container or Organicgirl SUPERGREENS! and mix. Cover until the greens are wilted.
- (optional) top with fresh herbs and sliced green onions. Serve and enjoy!
Video
Tried this recipe?Let us know how it was!