Risotto with Peppers and Green Peas

Vegan Recipes


Yum, I love comfort food: food that is warm, tasty, healthy, and filling. But it’s no longer comfort food for me if animals had to suffer, or if  the production of some the ingredients is wasteful and environmentally unsound. I guess putting food into my body that causes pain, slaughter, sickness and pollution is not great for my digestion.  My philosophy on sustainable living and loving is summed up in this delicious recipe.  And when you’re done eating you can rest assured that the consumption of this meal has helped farmers and planet Earth.  That’s a mighty good aftertaste.


  • 2 cups Arborio rice
  • 2 chopped bell peppers (I picked what I had on hand a red and a yellow.)
  • 1 cup frozen peas
  • 1 Tablespoon grated lemon zest
  • 2 Tablespoon lemon juice
  • 1/2 cup chopped onion
  • 1/2 cup green onion
  • 1 cup sliced mushrooms
  • 2 Tablespoons chopped garlic
  • 1 Tablespoon olive oil
  • 1 cup white wine divided into 2 half cups
  • 6 cups veggie broth
  • 1 Tablespoon herbs de Provence (Mix of savory, thyme, and rosemary.)
  • 1/4 cup chopped fresh parsley
  • 3 Tablespoons nutritional yeast


  1. Warm veggie broth and wine in a pot. (Hint: I freeze leftover wine for later use.)IMG_6103
  2.  Add the garlic, onions and herbs. Saute one minute then add peppers and saute two minutes before adding sliced mushrooms. Saute until mushrooms are slightly browned.
  3.  Add rice and stir for several minutes until browned.IMG_6119 
  4. Slowly add warmed liquid 1/2 cup at a time, stirring constantly until all the liquid is absorbed.

5.  When there’s only about 1 cup of liquid left to stir in add the rest of the ingredients and stir until all liquid is absorbed.


Serve immediately.


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