Pea and Mushroom Risotto (Vegan)

Name: Pea and Mushroom Risotto (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 8 ounces arborio rice; 8 ounces peas (shelled, you can use frozen); 4 ounces button mushrooms (sliced); 1 onion (peeled and chopped); 2 garlic cloves (minced); low-fat cooking spray; 1/2 teaspoon saffron strand (optional); 1 bay leaf; 1 tablespoon parsley (finely chopped); black pepper; 125 ml white wine; 725 ml vegetable stock (hot); 1 tablespoon parmesan cheese (or vegan parmesan)

Submitted by cakeinmyface

"From Linda Majzlik a vegan taste of Italy: can be made vegan or vegetarian."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

8 ounces arborio rice
8 ounces peas (shelled, you can use frozen)
4 ounces button mushrooms (sliced)
1 onion (peeled and chopped)
2 garlic cloves (minced)
low-fat cooking spray
¹⁄₂ teaspoon saffron strand (optional)
1 bay leaf
1 tablespoon parsley (finely chopped)
black pepper
125 ml white wine
725 ml vegetable stock (hot)
1 tablespoon parmesan cheese (or vegan parmesan)

directions

Heat the low fat cooking spray in a large heavy based sauce pan and gently fry the onion and garlic until softened. Add the rice and mushrooms, fry for a another minute.
Stir in wine and simmer gently until absorbed, add the peas parsley and bay leaf stirring well. Then add more stock a little at a time, making sure the liquid is absorbed before adding more, stirring constantly.
Dissolve the saffron in the last bit of the stock continue simmering until it has all been absorbed, stirring frequently to prevent sticking. Season with black pepper and parmesan and transfer to warmed serving dishes.