I have a delicious and easy freezer meal recipe to share with you today. Mushroom Risotto is perfect for those chilly nights when you want something hearty and comforting.
The combination of creamy arborio rice, savory mushrooms, and tangy rice vinegar creates a flavor explosion in your mouth. Adding nutritional yeast gives it a cheesy, umami taste that will make you forget it’s vegan.
But not only is this recipe delicious, it’s also healthy. It’s gluten-free, dairy-free, nut-free, and soy-free, making it an excellent option for those with dietary restrictions. And with the addition of frozen peas and lemon juice, it’s packed with vitamin C and fiber.
And let me tell you, this recipe is so easy to make. With just a few simple ingredients and basic cooking skills, you can have a delicious and hearty meal on the table in no time. Plus, it’s a one-pot wonder, which means less clean-up for you.
Customize this versatile dish to your liking by adding different vegetables or proteins. Here are a few ideas to get you rolling:
1. Asparagus and Mushroom Risotto: Add some blanched asparagus for a fresh, spring-like flavor.
2. Spinach and Mushroom Risotto: Add some spinach to the risotto for a pop of color and added nutrients.
3. Butternut Squash and Mushroom Risotto: Roast some butternut squash cubes and add them for a sweet and savory flavor.
4. Truffle Mushroom Risotto: a drizzle of truffle oil or shaved truffles added to the risotto give it a luxurious and decadent flavor.
5. Tomato and Mushroom Risotto: Add some diced tomatoes to the risotto for a bright and tangy flavor.
6. Bacon and Mushroom Risotto: (non-vegan) Cook some bacon until crispy and crumble it into the risotto for a smoky and salty flavor.
7. Shrimp and Mushroom Risotto: (non-vegan) Add some cooked shrimp to the risotto for a protein-packed and seafood-inspired flavor.
These are just a few ideas, but the possibilities are endless. Get creative and experiment with different ingredients to find your own favorite variations on mushroom risotto.
Mushroom Risotto is a delicious, healthy, and easy freezer meal that’s perfect for busy people who want a hearty and comforting meal without all the fuss. With just a little prep work, you can have a delicious and satisfying meal on the table in no time. So go ahead and give it a try, and let me know what you think!
- 1.9998 cup arborio rice
- 3 shallot finely diced
- 1.9998 tbsp vegan butter
- 4.9998 garlic cloves minced
- 12 oz baby bella mushrooms sliced
- 4.0002 tbsp rice vinegar
- 4.0002 tbsp nutritional yeast
- 1.0002 tsp smoked paprika
- 1.0002 tsp salt
- 1.0002 tsp garlic powder
- 4.9998 cup vegetable broth (added on day of cooking) more if needed
- 0.4998 cup frozen peas (added on day of cooking)
- 0.4998 lemon (added on day of cooking) for juice
1) Label your gallon-sized freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all of the ingredients (except for the broth) to a freezer bag. Stir gently to combine.
3) Remove air, seal, and freeze.
Crockpot Instructions:
-Thaw the freezer meal overnight in the fridge.
-Transfer the contents into Crockpot.
-From thawed, add the broth and stir to combine. Cook on high for 2 and 1/2 hours.
-Add in the frozen peas, lemon juice, salt and pepper as desired.
Instant Pot Instructions:
-Thaw the freezer meal overnight in the fridge.
-From thawed, add the broth, stir to combine and then pressure cook on high for 4 minutes. Natural release for 10 minutes.
-Stir once finished and it will continue to thicken up. Add in the frozen peas, lemon juice, salt and pepper as desired.
TIP: Garnish with a 1/4 cup of raw chopped almonds and fresh arugula.
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
