Mushroom Risotto with Peas

This risotto is full of the delectable flavors of mushrooms and leeks, with a zesty essence of lemon and white wine. This meal is cozy and satisfying, perfect for dinner on an autumn evening. Enjoy!

Makes about 4 servings


  • 1 leek, chopped
  • 8 oz of white mushrooms, chopped
  • 1/2 tsp of minced garlic
  • 1 Tbsp of olive oil
  • juice of half a lemon
  • 1 Tbsp of tomato paste
  • 1 tsp of dried dill
  • 2 Tbsp of fresh parsley
  • 1/2 tsp of paprika
  • 1 cup of frozen peas
  • 1 cup of short grain brown rice
  • 14g of dried porcini mushroom, roughly chopped
  • 1/2 cup of white wine
  • 1 can of coconut milk
  • 2 cups of vegetable broth
  • salt and pepper


  1. Sauté the chopped leeks, mushrooms, and garlic in olive oil for 4-5 minutes until they become tender.
  2. Then add the tomato paste, lemon juice, dill, parsley, and paprika. Stir to evenly incorporate these flavors into the vegetables.
  3. Next add the peas, rice, dried mushrooms, wine, coconut milk, vegetable broth, and dash of salt & pepper.
  4. Bring the pot to a boil. Once boiled, cover the pot with a lid and simmer for 40 mins. Make sure to stir the risotto every 7-8 mins to prevent the rice from sticking to the bottom of the pan.
  5. Feel free to sprinkle some fresh chopped parsley on top of the risotto when you serve.

Benefits of this recipe:

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins.

-Peas are an excellent source of plant-based protein, high in fiber, and they support healthy blood sugar control.

-Brown rice helps control diabetes, is rich in antioxidants, prevents obesity, prevents Alzheimer’s disease, improves digestive health, controls cholesterol levels, relieves insomnia, and contains anti-depressant properties.

The information on the benefits of the ingredients was researched from

Vegetable Risotto

This recipe is creamy and delicious, packed with healthy vegetables and exploding with savory Italian flavor. I like to enjoy this dish with a side of vegan sausage for some extra protein. Enjoy!

Preparation + Cook time=  40 minutes

Makes 5-6 servings


  • 1 shallot, diced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1.5 cups of broccolini, chopped
  • 1 carrot, chopped
  • 3 Tbsp of olive oil
  • 1/4 tsp of minced garlic
  • 1 Tbsp of balsamic vinegar
  • 1 14.5 oz can of diced tomatoes
  • 2 cups of arborio rice
  • 4 cups of low sodium vegetable broth
  • 1/4 cup of fresh chopped basil
  • 1/4 cup of fresh chopped Italian parsley
  • salt and pepper


  1. Sauté the shallot and garlic in 2 Tbsp of olive oil in a large pot until they are soft and slightly browned.
  2. Keeping the pot on high heat, add the red bell pepper, zucchini, broccolini, and carrot to the pot with 1 Tbsp of olive oil and 1 Tbsp of balsamic vinegar. Stir the veggies around in the pot for several minutes.
  3. Add the can of diced tomatoes, including the juice. RISOTTO VEG
  4. Now add the rice and mix thoroughly into the veggies.
  5. Slowly add the vegetable broth to the pot and stir. Bring the pot to a boil.
  6. Cover the pot and turn the heat to low, as the pot simmers for 15 minutes.
  7. Remove the lid and stir in the basil and parsley. Add salt and pepper as needed. Serve up!risotto2

Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Zucchini is a good source of energizing B vitamins, has anti-inflammatory properties that can benefit heart health, can help control diabetes, helps improve digestion, and help can balance the thyroid.

The information on the benefits of the ingredients was researched from and