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Creamy Vegan Risotto with Mushrooms and Peas in a dish

Creamy Orzo Vegan Risotto with Mushrooms and Peas

Creamy and rich vegan risotto made from orzo, mushrooms and peas with hints of lemon, garlic and mint. You'll never guess there's no actual dairy!
Course Main Course
Cuisine Italian
Keyword easy risotto, non-dairy risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 334 kcal
Author Sophia DeSantis

Ingredients

Sauce:

  • 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 veggie broth , low sodium if needed
  • 1 cup Silk Unsweetened Cashew milk , almond would work too
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sea salt (see note)
  • 1 teaspoon apple cider vinegar

Risotto:

  • 1/4 - 1/2 cup extra veggie broth , for sautéing if not using oil, low sodium if needed (see note)
  • 2 cups uncooked orzo , gluten free if preferred
  • 3 cups crimini mushrooms , sliced
  • 1 1/2 cups frozen peas
  • 1 tablespoon fresh mint chopped, plus more for presentation (optional)
  • 1 teaspoon grated lemon peel , plus more for presentation (optional)
US Customary - Metric

Instructions

  1. Place sauce ingredients into a high speed blender and blend until completely smooth. It will look watery but that’s ok. Set aside.

  2. In a sauté pan over medium low heat, add uncooked orzo and sliced mushrooms and sauté with veggie broth (or oil if using oil), mixing frequently so it doesn’t stick. Sauté until mushrooms begin to wilt and orzo begins to toast a little.

  3. Add creamy liquid to the sauté pot and mix well. Cook, constantly stirring, for about 15 minutes until the orzo is cooked.
  4. I like mine al dente but if you prefer it more well done continue to cook until you get the consistency you want. You may need to add more veggie broth. Be careful or it will stick to the bottom if you don’t stir it often. 

  5. If it gets too dry, or sticks too much, lower the heat a bit and add a little bit more veggie broth. I made this multiple times and it turned out great as long as I constantly stirred it scraping the orzo off the bottom if it began to stick.
  6. Once orzo is cooked, reduce heat to low and add frozen peas, mint and grated lemon peel (if using). Mix everything together and cook a few more minutes until peas defrost, continuing to stir so it doesn’t stick. 

  7. Serve with a sprinkle of grated lemon peel and freshly chopped mint.

Lazy risotto version:

  1. If you really hate stirring risotto, but still want to make the dish, you can follow the directions but cook the risotto in a separate pot like you would pasta. 
  2. Still sauté the mushrooms and add the creamy liquid, but stir the liquid and mushrooms until it begins to thicken. Once it begins to get thick, add in the cooked orzo and continue with the directions.

If making sauce only:

  1. If you JUST want to make the sauce, blend all sauce ingredients, pour into a pot and heat until thickened. Depending on your stove, you may need to up the heat to get it to thicken nicely. Just stir frequently to prevent sticking. Super easy!

Recipe Notes

Tips to prep ahead:

Baby/kid food idea:

Nutrition Facts
Creamy Orzo Vegan Risotto with Mushrooms and Peas
Amount Per Serving
Calories 334 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 772mg 32%
Potassium 532mg 15%
Total Carbohydrates 52g 17%
Dietary Fiber 4g 16%
Sugars 5g
Protein 12g 24%
Vitamin A 6.3%
Vitamin C 22.8%
Calcium 3.8%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.