Chefs: Alena & Lars Schowalter; Nutriciously.com
Makes: 2 servings
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
1 onion, chopped
2 cloves garlic, minced
1 c white mushrooms sliced
1 c risotto rice (Arborio)
2-3 c vegetable broth
2 T nutritional yeast
2 T lemon juice
1 T white wine vinegar
1 c peas, frozen
1 c soy milk
½ c leek, chopped
1 t salt
½ t black pepper
2 t Herbs de Provence (French herb blend widely available)
Fresh parsley for garnish (Optional)
In a large pan, sauté onions, garlic and herbs for a few minutes, adding some vegetable broth if needed.
Add the mushrooms and leek, letting everything heat up for another 3-4 minutes.
Add rice and 2 c of veggie broth into the pan as well as vinegar and the c of soy milk.
Let everything simmer for about 15-20 minutes, until liquid is soaked up, stirring occasionally.
Once cooked, add in the peas, nutritional yeast and lemon juice for just a few minutes.
Turn off heat and season with salt and pepper to taste.
Garnish with a sprig of parsley if you like.
Hailing from Germany, Alena & Lars are our first “International Chefs”! You can find more healthy & delicious oil-free, whole food plant-based recipes at https://nutriciously.com where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration.