What better for dinner than a warm and creamy Mushroom, Lime and Peas Risotto? This comforting vegan dish is really easy and quick to make, especially if like me you are cooking it in an Instant Pot (or rice cooker)! Gluten-free, dairy-free, and nut-free recipe with both metric and US customary measurements.
This Mushroom, Lime and Peas Risotto is:
-less than 30 minutes
WHY IS MUSHROOM, LIME AND PEAS RISOTTO HEALTHY?
First of all, this risotto is vegan and therefore does not contain any animal product. Click on this link to learn about the dairy industry in only 5 minutes. This Mushroom, Lime and Peas Risotto only contains the following ingredients:
-vegan butter (or oil)
All these ingredients are naturally free from gluten and refined sugar (except for some kinds of vegan butter). The carbs from the arborio rice provide quick energy for your body when converted into glucose. And the amount of fat is significantly low compared to other recipes; as we only need one tablespoon of vegan butter or oil to make this recipe. See the nutrition facts at the end of the page for more information.
MUSHROOM VEGAN RISOTTO FOR BEGINNERS IN INSTANT POT
This risotto recipe is absolutely great for beginners if you are using an Instant Pot or rice cooker. All you have to do is cook the stir fry, and then add the ingredients together in your Instant Pot or rice cooker.
Moreover, using an Instant Pot or rice cooker is much faster than if you were using a traditional method of cooking in a saucepan. Cooking risotto in an Instant Pot only takes 13 minutes, and all you will have left to do is add some fresh coriander, salt, and black pepper.
The advantages of cooking your meals in an Instant Pot also include:
-no heat adjustment
-save time and energy
-retain food vitamins
-eliminate harmful microorganisms.
This is the Instant Pot (3 litres) I use and recommend. And this is the link to an Instant Pot with more capacity (5.7 litres) if you are cooking for more than 3 people. The 8 litres Instant Pot is also available to buy on Amazon (good if you are cooking for over 5 people).
Affiliate disclaimer: please note these links are affiliate links, which means TheDorkyFrench receives a small commission at no additional cost to you if you decide to make a purchase. Please understand I only link products I use and recommend or I know could be helpful to you.
However, you can also make this recipe without an Instant Pot/ rice cooker if you simply cook it on medium heat in a saucepan covered with a lid. More details in the recipe at the end of the page.
HOW TO MAKE MUSHROOM, LIME AND PEAS RISOTTO?
Please note this is just an overview of the recipe. Scroll down to the end of the page to see the full printable recipe.
1- Heat up a pan with vegan butter and cook onion, garlic, and ginger on high heat until brown.
2- Add rinsed and drained arborio rice and toast for 2 minutes on medium heat.
4- Mix well and cook in rice cooker/ Instant Pot/ saucepan.
5- Add fresh coriander, salt, and pepper and mix again.
CAN MUSHROOM, LIME AND PEAS RISOTTO BE FROZEN?
It sure can! To freeze your risotto, let it cool down completely and place it in an airtight container. Freeze for up to 4 months. But keep in mind, the fresher the better so if you can I would recommend serving it immediately.
HOW TO REHEAT MUSHROOM RISOTTO?
Microwave for 2 to 3 minutes with a few added drops of water to avoid your risotto to dry in the microwave.
HOW TO MAKE RISOTTO WITHOUT WINE?
The lime in this recipe is what we can consider is replacing the wine in other similar recipes with wine. Wine is optional in a risotto but if you still like the taste of it, using lime is a great alcohol-free option that I chose for this recipe.
HOW MANY CALORIES IN VEGAN MUSHROOM RISOTTO?
There are 250 calories in one large serving of risotto (½ of the given recipe). Please see the nutrition facts at the end of the page for more information.
IS MUSHROOM RISOTTO GLUTEN-FREE?
Yes, this recipe is naturally gluten-free so you do not need to worry about this. If you are gluten sensitive or intolerant, just make sure the arborio rice and vegan butter you are using are certified gluten-free.
WHAT GOES WELL WITH MUSHROOM, LIME AND PEAS RISOTTO?
Risotto is a dish traditionally served by itself as a main meal or starter, but here are some ideas of what to serve with this risotto:
-sauteed mushrooms in oil with herbs
-green salad with tomatoes and mustard vinaigrette
-roasted green veggies such as green beans, Brussels sprouts or asparagus
-green pea soup.
MUSHROOM RISOTTO RECIPE FOR 2
The given recipe for this Mushroom, Lime and Peas Risotto is for 2 large servings or 3 small servings, but you can adjust the measurements to as many servings as needed (using the provided tool on the recipe at the end of the page).
This recipe is also great for toddlers as it is quite simple and easy to eat.
RISOTTO WITH NO CHEESE AND NO PARMESAN
You will need nutritional yeast to make this recipe, which you can consider replaces the cheese used in more traditional risotto recipes. The nutritional yeast gives a light cheesy taste to the risotto, which goes amazingly with the taste of the lime or lemon.
You can also sprinkle some nutritional yeast on the risotto before serving it, to give it a “parmesan” finish.
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe so you can plan a perfect dinner with your loved ones for any occasion.
You can also tag me on Instagram @thedorkyfrench if you try this recipe, or just leave a comment at the end of the page to let me know how it went for you! It always makes me so happy to see you guys making my recipes.
RECIPE IN VIDEO (1 MIN)
Follow TheDorkyFrench on youtube for more vegan recipe videos.
Mushroom, Lime and Peas Risotto (in instant pot)
- Instant Pot* (or rice cooker or saucepan)
- wooden spoon
- Cooking pan
- Manual food chopper* (optional)
- 1 tbsp vegan butter - or vegetable oil
- 1 medium brown onion - peeled and finely chopped**
- 3 garlic cloves - peeled and finely chopped**
- 1 slice fresh ginger - peeled and finely chopped**
- 250 g arborio rice - rinsed and drained
- 500 ml vegetable broth****
- 8 mushrooms - washed and sliced
- 100 g green peas - I use frozen peas
- 2 tbsp nutritional yeast
- 1/2 lime juice - or lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 handful fresh coriander - chopped
- Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.
- Heat up a pan with vegan butter. Once the butter is melted, add onion, garlic, and ginger to the pan. Cook on high heat until onion is brown. Stir occasionally with wooden spoon.***
- Add the arborio rice to the pan and toast it for 2 minutes on medium heat, stirring occasionally.***
- In your Instant Pot* (or in a saucepan if you don't have an Instant Pot), add the vegetable broth**** along with the onion and rice stir fry, mushrooms, green peas, lime juice*****, and nutritional yeast.
- Mix well and close the lid of your Instant Pot (or saucepan). Set the cooker on rice (13 minutes), and make sure the release valve is switched to "venting". If you are using a saucepan, cook on medium heat for about 20 minutes, until risotto becomes creamy. Add water as you cook if necessary.
- Once cooked, add coriander, salt, and black pepper to taste and mix well.
- Serve warm, and enjoy!
Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.
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