Pea and Mushroom Risotto (Vegan)

From Linda Majzlik a vegan taste of Italy: can be made vegan or vegetarian.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  ounces arborio rice
• 8  ounces peas (shelled, you can use frozen)
• 4  ounces button mushrooms (sliced)
• 1  onion (peeled and chopped)
• 2  garlic cloves (minced)
•  low-fat cooking spray
• 1⁄2 teaspoon saffron strand (optional)
• 1  bay leaf
• 1  tablespoon parsley (finely chopped)
•  black pepper
• 125  ml white wine
• 725  ml  vegetable stock (hot)
• 1  tablespoon parmesan cheese (or vegan parmesan)

Directions

1. Heat the low fat cooking spray in a large heavy based sauce pan and gently fry the onion and garlic until softened. Add the rice and mushrooms, fry for a another minute.
2. Stir in wine and simmer gently until absorbed, add the peas parsley and bay leaf stirring well. Then add more stock a little at a time, making sure the liquid is absorbed before adding more, stirring constantly.
3. Dissolve the saffron in the last bit of the stock continue simmering until it has all been absorbed, stirring frequently to prevent sticking. Season with black pepper and parmesan and transfer to warmed serving dishes.