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Pat Malarkey: "Very easy. Very delicious." Read More
13Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil (or preferred oil)
- 2 Tbsp. vegan butter (divided)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 8 oz. cremini mushrooms (dry brushed & diced)
- 3/4 tsp. dried thyme
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (*see note)
- 4 cups vegetable broth (low sodium, *see note)
- 1 1/4 tsp. sea salt (more to taste)
- ground pepper (Fresh, to taste)
- 1 cup frozen peas (thawed)
- 4 Tbsp. vegan Parmesan cheese (optional *see note)
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Directions
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1720mg72% |
Potassium470mg13% |
Protein9g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate74g25% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A25% |
Vitamin C15% |
Calcium6% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Simon 2 years ago
A very simple and easy way to make a risotto. You don't get the full experience of making the risotto - but you do get a very delicious meal. (I put a little too much dried thyme in mine - go easy on the thyme!)
Shayne Johnson 4 years ago
delicious. the way i made it was not fully vegan, skipped the peas because i don’t particularly care for them and used red wine since that’s what i had. definitely worth making again.
Rebecca 4 years ago
Easy to follow instructions, had to add some more seasoning at the end to bump up the flavor a bit but overall very happy
Baba 4 years ago
Delicious! I used red wine vinegar instead of white wine and it worked really well. The peas stayed a bit crunchy which is fine but I might add them in earlier next time.
Shivani Sheopory 4 years ago
I didn’t add the peas since I didn’t like the color contrast. The risotto was delicious and instructions were on point. It was pretty soupy but when I let it sit for maybe half an hour, the soup was mostly absorbed in the farro.
Nicola Erlich 5 years ago
It was good but I felt it needed a little more stock to give it a soupy texture
Lisy is awesome 5 years ago
This was delicious and easy. I used cashew milk with cubes of stock instead of broth to make it extra creamy. Loved it!