This is risotto in the most untraditional sense. There's no rice or wine, yet when you experience its rich taste and soft texture, there will be no doubt in your mind that it's worthy of the name "risotto." The delicious green split peas cooked in flavorful vegetable broth, vinegar, and spices until they achieve a purée-like texture. Just before serving, a mixture of sautéed mushrooms and other vegetables are added. Top with a sprinkle of pumpkin seeds for texture and enjoy this indulgent meal.
Lemony Balsamic Split Pea and Mushroom Risotto [Vegan]
- 3 1/2 cups vegetable broth
- 4 teaspoons liquid aminos, divided
- 1 tablespoon apple cider vinegar
- 1 lemon
- 5 sprigs fresh dill
- 1/2 teaspoon coriander
- 1/2 teaspoon caraway
- 1 1/2 cup dry green split peas
- 1 teaspoons coconut oil
- 2 small zucchini, sliced
- 1 green pepper, sliced
- 12-15 cremini mushrooms, sliced
- 3 tablespoons lemon-infused white balsamic vinegar
- 1/4 cup nutritional yeast
- Salt and pepper
- Start by adding the vegetable broth, 2 teaspoons of Bragg’s sauce, apple cider vinegar, 2 wedges of lemon, 3 sprigs of dill, coriander, caraway, and green split peas to a medium pot. Cook until peas are soft and start to go mushy. Once peas are mushy, remove lemon wedges and dill sprigs and discard.
- Meanwhile, sauté zucchini, mushrooms, and green pepper in coconut oil. Just before the finish cooking, deglaze the pan with remaining aminos and lemon balsamic vinegar. Set aside.
- When peas are nearly mushy, add vegetables into pot along with juice from the remainder of the lemon, nutritional yeast, salt, and pepper to taste. Stir to combine and let simmer on low heat until thickened and creamy.
- Just before it finishes cooking, chop dill from the remaining two sprigs and add in. Stir to combine, remove from the heat and serve.