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Creamy Vegan Orzo Risotto with Mushrooms and Peas
VEGGIES DON'T BITE14Ingredients
25Minutes
810Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 cup boiled potato (about 1 medium sized potato, 4 inches long)
- 4 garlic cloves (roasted, add up to 4 more for extra garlic flavor)
- 3/4 cup raw cashews (soaked overnight if not using high speed blender)
- 1 1/2 cups broth (veggie, low sodium if needed)
- 1/2 cup broth (extra veggie, for sautéing if not using oil, low sodium if needed, see note)
- 1 cup Silk Unsweetened Cashew Milk (almond would work too)
- 2 Tbsp. fresh lemon juice
- 2 tsp. sea salt (see note)
- 1 tsp. apple cider vinegar
- 2 cups orzo (uncooked, gluten free if preferred)
- 3 cups crimini mushrooms (sliced)
- 1 1/2 cups frozen peas
- 1 Tbsp. fresh mint (chopped, plus more for presentation, optional)
- 1 tsp. grated lemon peel (plus more for presentation, optional)
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Directions
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium2190mg91% |
| Potassium1280mg37% |
| Protein33g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate129g43% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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