Creamy Vegan Orzo Risotto with Mushrooms and Peas

• Vegetarian

• Produce

  • 3 cups Crimini mushrooms
  • 4 Garlic cloves
  • 1 tsp Lemon peel
  • 1 tbsp Mint, fresh
  • 1 1/2 cups Peas, frozen
  • 1 cup Potato

• Canned Goods

  • 1 1/2 cups Veggie broth

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 2 cups Orzo

• Baking & Spices

  • 2 tsp Himalayan pink salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Dairy

  • 1 cup Silk unsweetened cashew milk

Found on veggiesdontbite.com

Description

Ingredients

• 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 , plus 1/4 - 1/2 cup for sautéing (see note)
• 1 cup Silk Unsweetened Cashew milk ( Almond would work too)
• 2 tablespoons fresh lemon juice
• 2 teaspoons Himalayan pink salt (see note)
• 1 teaspoon apple cider vinegar (optional for added tang)
• 2 cups uncooked orzo ( gluten free if preferred)
• 3 cups sliced crimini mushrooms
• 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)

Directions

• Place first six ingredients into a high speed blender and blend until completely smooth. It will look watery but that’s ok. Set aside.
• In a sauté pot 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.
• Add creamy liquid to the sauté pot and mix well. Cook, constantly stirring, for about 15 minutes until the orzo is cooked. 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. 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.
• Once orzo is cooked, reduce heat to low and add frozen peas, mint and grated lemon peel (if using one or both). Mix everything together and cook a few more minutes until peas defrost, continuing to stir so it doesn’t stick. Serve with a sprinkle of grated lemon peel and freshly chopped mint.
• 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. 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 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!