By Aaron Wurm
Heat the vegetable broth in a pot and keep it warm over low heat.
Chop the shallot finely. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes.
Add the mixed mushrooms to the saucepan. Sauté for another 5-7 minutes until the mushrooms are tender and lightly browned.
Stir in the arborio rice, mixing well to coat with the oil and vegetables. Cook for about 1-2 minutes.
Add the white wine to the rice and cook until the liquid is absorbed, stirring frequently.
Add one ladle of warm vegetable broth to the rice. Stir continuously until the broth is absorbed. Continue adding the broth, one ladle at a time, allowing it to be absorbed before adding more. Stir constantly for about 18-20 minutes until the rice is creamy and al dente.
About 5 minutes before the rice is done, stir in the frozen peas. Allow them to cook through, absorbing the heat of the risotto.
Once the rice is cooked, stir in the nutritional yeast. Season with salt and black pepper to taste. Remove from heat and let it rest for a few minutes.
In a separate bowl, toss the arugula with lemon vinaigrette to coat evenly. Add salt and pepper to taste if needed.
Serve a portion of risotto on each plate, accompanied by the arugula salad on the side. Drizzle a little extra lemon vinaigrette over the salad if desired.
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This Italian Vegetarian Main Course recipe is ready in 45 minutes and features arborio rice, mixed mushrooms, frozen peas and other delicious ingredients. Contains 420 calories total.
Heat the vegetable broth in a pot and keep it warm over low heat.
Chop the shallot finely. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes.
Add the mixed mushrooms to the saucepan. Sauté for another 5-7 minutes until the mushrooms are tender and lightly browned.
Stir in the arborio rice, mixing well to coat with the oil and vegetables. Cook for about 1-2 minutes.
Add the white wine to the rice and cook until the liquid is absorbed, stirring frequently.
Add one ladle of warm vegetable broth to the rice. Stir continuously until the broth is absorbed. Continue adding the broth, one ladle at a time, allowing it to be absorbed before adding more. Stir constantly for about 18-20 minutes until the rice is creamy and al dente.
About 5 minutes before the rice is done, stir in the frozen peas. Allow them to cook through, absorbing the heat of the risotto.
Once the rice is cooked, stir in the nutritional yeast. Season with salt and black pepper to taste. Remove from heat and let it rest for a few minutes.
In a separate bowl, toss the arugula with lemon vinaigrette to coat evenly. Add salt and pepper to taste if needed.
Serve a portion of risotto on each plate, accompanied by the arugula salad on the side. Drizzle a little extra lemon vinaigrette over the salad if desired.
Calories per Serving: 420
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