Cheaters 12 Minute Pea and Mushroom Risotto

/Cheaters 12 Minute Pea and Mushroom Risotto

Cheaters 12 Minute Pea and Mushroom Risotto

This cheaters mushroom risotto is ready in less than 15 minutes and you will love the rich and creamy flavors!

No need to stir for an hour and perfect for a quick lunch or dinner. Enjoy!

Cheaters Pea and Mushroom Risotto
Servings Prep Time
1 - 2serves 5minutes
Cook Time
Votes: 16
Rating: 4.56
You:
Rate this recipe!
7minutes
Print Recipe
cheater pea and mushroom risotto
Servings Prep Time
1 - 2serves 5minutes
Cook Time
Votes: 16
Rating: 4.56
You:
Rate this recipe!
7minutes
Print Recipe
cheater pea and mushroom risotto
Ingredients
Servings: serves Units:
Instructions
  1. Put a non-stick fry pan on medium-high heat.
  2. Mix the cornstarch and plant milk together in a screw top jar or in a mixing bowl until well combined. (See video at the top of this recipe for full demonstration). Set aside.
  3. Add sliced onion into the heated pan. Stir until golden. Use a teaspoon of water if it sticks too much.
  4. Add the sliced mushrooms and stir through. Add the peas and stir through again.
  5. Add the herbs, sea salt and stock powder and continue to stir through to combine all of the flavors and ingredients thoroughly.
  6. Add in the rice and stir through to heat it. Turn heat down to low-medium, then add the cornstarch/plant milk mixture to the pan. Stir until well combined and mixed together.
  7. Turn heat off and let it sit on the residual heat for 5 minutes before serving.
  8. Grind some fresh black pepper over the top to taste.
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By |2016-10-18T19:14:15+00:00January 30th, 2016|Recipe, Videos|32 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

32 Comments

  1. Cynthia January 30, 2016 at 11:19 am - Reply

    Looks fantastic! Any kind of rice okay?

    • Anja February 1, 2016 at 7:09 am - Reply

      Yes, I use whatever rice I have on hand. Traditionally a short grain rice is used.

  2. Jill Sterner February 1, 2016 at 2:04 pm - Reply

    Hi Anja your Quick & Easy Rissoto is Great is very Tastey I added some raw sweet onion diced on To Plus some fresh tomatoes on top sprinkles of NutriYeast mixed it in Had this w/ your wonderful Bread Sticks thanks for your super Recipes I’m Plant Based Diet

    • Anja March 22, 2016 at 4:48 pm - Reply

      Fantastic Jill! So glad you like it and that you added your own favorite toppings. What a great pairing with the bread sticks. Well done to being plant based x

  3. Diane Fletcher February 2, 2016 at 4:05 am - Reply

    Well that’s hubby and my lunch done and dusted for tomorrow – ready to just warm at work.

    My almond milk was a little thin on taste so at the end, I added a tablespoon of Braggs and a tablespoon of white miso, yum!

    Had left over take-out basmati rice in the freezer, so when I saw this recipe I did a little “Yes! Easy lunch tomorrow” dance.
    The best bit is that I cooked it between washing up the supper dishes – it was that easy.

    Thanks Anja.

    • Anja February 12, 2016 at 6:56 pm - Reply

      Fantastic Diane 🙂

  4. Clara February 3, 2016 at 9:51 pm - Reply

    I don’t have any vegetable stock on hand. Is soy sauce/salt suitable to use instead?

    • Anja February 12, 2016 at 6:55 pm - Reply

      Yes either of those will be fine

  5. Sandra February 11, 2016 at 10:27 am - Reply

    Made this tonight and the taste was not right. I used unsweetened almond milk. Could that have changed the taste? Was so disappointed. Will try again with your suggestion. Thanks

    • Anja February 12, 2016 at 6:48 pm - Reply

      Sometimes almond milk can be naturally very sweet and that may have put the flavor off.

  6. Cynthia February 17, 2016 at 9:00 am - Reply

    Okay, I made it with black rice but followed your recipe exactly. We really enjoyed it. A keeper!

    • Anja February 18, 2016 at 12:19 pm - Reply

      So glad you like Cynthia 🙂

  7. Jim Fast February 26, 2016 at 10:04 am - Reply

    Anja

    Very good, I added a couple of handfuls of chopped Kale and it worked well. I also used no salt seasoning mix.

    Keep up the good work

  8. Henry and Debbie Bullard April 5, 2017 at 8:42 am - Reply

    Another fantastic recipe!

  9. MJ July 25, 2017 at 9:30 am - Reply

    Hi Anja,

    I am making this tonight but can’t seem to find cornstarch. Is tapioca flour or arrowroot just as good?

    MJ

    • Anja August 1, 2017 at 11:27 am - Reply

      Tapioca won’t work the same… use plain flour or some rice flour if you have it.

      • Beth March 8, 2018 at 10:47 pm - Reply

        Would arrowroot powder work?

        • Anja March 16, 2018 at 6:02 am - Reply

          It should but it may make it a bit stretchy.

  10. Frances November 21, 2017 at 6:48 am - Reply

    Can any type of mushrooms work ?

    • Anja January 9, 2018 at 2:27 pm - Reply

      Yes

  11. Mimi March 2, 2018 at 5:47 am - Reply

    I made this today and I hbe to say, i is the best meal I have made aince going WPBF 2 months ago.
    I used soy milk and still tasted great. My fussy 12 year old wanted seconda. SUCCESS. Thank you for ur recipes

  12. Mimi March 2, 2018 at 5:50 am - Reply

    I made this today. It was the best meal I have made since going WPBF . I used soy milk and my fussy 12 year ild came for seconds. Thank you so much for ir website and ur dedication.
    Can I ask if using the cornflour and water mix would work on pasta as a bechemael. I miss it, but havent oh d a fat free one yet.

    • Anja March 2, 2018 at 5:56 am - Reply

      I’m so glad that you and your fussy 12 year old like the recipe. It’s one of my personal favorites. Yes, cornflour should work great for that. 🙂

  13. Maor April 6, 2018 at 12:24 am - Reply

    Hi Anja, I would like to adjust the amounts to 5 cups of cooked rice (2.5 cups uncooked), only it seems that some of the ingredients become excessive when multiplying by 5. Your thoughts? Thank you.

    • Anja May 30, 2018 at 7:33 am - Reply

      I would multiply everything by 5 to keep the balance of flavors right 🙂

  14. Angela June 1, 2018 at 2:23 am - Reply

    Just starting my vegan journey after hodgekins lymphoma, need to make drastic change and I’m loving it so far and this is one of my favourates, so will be following your recipes with interest, thank you xx

    • Anja June 1, 2018 at 6:02 am - Reply

      Fantastic! That great to hear. All the best to you Angela 🙂

      • Angela June 1, 2018 at 9:13 pm - Reply

        Hia Anna, could you please tell me best ways of getting calcium on whole food plant based diet?

        • Anja June 2, 2018 at 12:10 pm - Reply

          There are many – beans, sweet potato, bok choi, coconut water, almonds etc I’ll email a pdf to you with a list 🙂

          • Angela June 2, 2018 at 5:44 pm

            Thanks Anja, very helpful, look forward to email. I already feel tons better on this journey!

          • Angela June 3, 2018 at 9:11 am

            Thank you for list of calcium sources, very helpful, I feel so full of hope after horrid 2 years, only been on this journey 2 weeks and the difference i feel is amazing, I feel like screaming from the roof tops, whole food plant based way of life is only way to go!!!!

          • Anja June 4, 2018 at 9:33 am

            Fantastic!!!!

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