Oh My Veggies · by Nicole★ 5.0 (4)
Vegan Mushroom Risotto
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 26%
CARBS 81G57% OF CAL
6G FIBER67G OTHER9G TOTAL SUGAR
FAT 26G41% OF CAL
18G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mushroom risotto with broccoli and peas made with coconut milk instead of cream. Rich umami flavors in under 30 minutes.
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View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 3 cups mushrooms (diced)
- 2 cups broccoli florets
- 1 1/2 cups Arborio rice
- 3 3/4 cups vegetable stock
- 1 cup coconut milk
- 1/3 cup vegan cheese (grated)
- 1 cup green peas
- 2 tbsp vegan butter
- 2 tbsp soy sauce (or tamari)
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 26%
CARBS 81G57% OF CAL
6G FIBER67G OTHER9G TOTAL SUGAR
FAT 26G41% OF CAL
18G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 1143mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1143MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.