A lazy vegan mushroom risotto recipe with cauliflower and peas. The secret to the best vegan risotto? Yondu umami seasoning sauce.
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 3 medium garlic cloves, minced
- 1/2 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 1 1/4 cups short-grain brown rice
- 1/2 cup dry white wine
- 3 cups boiling water, divided
- 2 tablespoons Yondu umami seasoning
- 1/2 head cauliflower, cut into bite-size florets
- 2 tablespoons nutritional yeast
- 1 cup frozen peas
- Chopped parsley, for serving
- Heat the oil in a large heavy-bottomed pot (like a Dutch oven) over medium-low heat. Add the onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper. Cook until the onion is translucent and the mushrooms are soft and juicy, about 10 minutes.
- Add the rice, stir to coat in the vegetables, and cook for 30 seconds. Then add the wine and simmer for about 2 minutes to evaporate the alcohol.
- Add 1 1/2 cups of the boiling water, Yondu, and the remaining 1/4 teaspoon salt. Stir and cover tightly with a lid. Simmer on low heat until most of the water is absorbed, about 30 minutes, stirring the rice every 10 minutes or so. Then add the remaining 1 1/2 cups of the boiling water and continue cooking for another 20-30 minutes, continuing to stir every 10 minutes.
- In the last 10 minutes of cooking (when the rice is almost cooked), stir in the cauliflower and nutritional yeast.
- When the rice is cooked through and the cauliflower is soft, stir in the peas, and cook until they’re defrosted and bright green. Turn the heat off. Taste and adjust the seasonings, if needed. Garnish with parsley before serving.
- Serving Size: 1/4 of the recipe
- Calories: 370
- Fat: 12.6 g
- Carbohydrates: 60.8 g
- Fiber: 8.8 g
- Protein: 9.2 g
Keywords: vegan, mushroom, risotto, cauliflower, peas