close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without the heaviness of actual cheese or butter.

From The Forks Over Knives Plan

Ingredients

  • ¼ cup cashews
  • 1 cup finely chopped onion
  • 8 ounces button mushrooms, trimmed and sliced (2½ cups)
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh or frozen green peas
  • 6 cups low-sodium vegetable broth
  • 1 cup short grain brown rice
  • 2 cloves garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon nutritional yeast
  • Sea salt

Instructions

  1. Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30 minutes.
  2. In a large skillet with a cover, combine the onion and ¼ cup water. Cover and cook over high heat for 5 minutes.
  3. Stir in the mushrooms and pepper and cook over medium heat, uncovered, until the mushrooms are tender, 8 to 10 minutes.
  4. Add the green peas and cook for 5 minutes, adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking. Remove the pan from the heat and set aside.
  5. In a medium saucepan, combine the vegetable broth, rice, garlic, and thyme. Bring to a boil over high heat. Reduce the heat to medium, cover the pan, and simmer, stirring occasionally, until the rice is cooked, about 45 minutes.
  6. Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth. Set aside.
  7. To the pan with the rice add the reserved mushroom mixture and cashew milk along with the vinegar, nutritional yeast, and salt. Cook, uncovered, over medium heat, stirring often, until the rice is completely cooked and still creamy, about 30 minutes (add more water if the liquid has been completely absorbed).
  8. Remove the pan from the heat. Cover with a lid and let stand for 5 minutes. Taste and adjust the seasoning. Serve hot.
tags:

Comments (2)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Sue3 months ago
Reply
Do you want to report this comment as inappropriate?

Great.

Joanna2 years ago
Reply
Do you want to report this comment as inappropriate?

Love this recipe! However, I noticed that the rice didn’t need to cook as long as the recipe says it does. Maybe my burners are a bit stronger. Either way, delicious! I added peas & carrots and it came out great! Delicious and nutritious!

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Mushroom and Green Pea Risotto

description
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap