Night-before meal: Delightfully simple mushroom and pea risotto
As cyclists, we understand the importance of nourishing our bodies with wholesome and flavoursome meals that provide the fuel we need for those demanding long rides. Today, we bring you a simple yet incredibly satisfying recipe that fits the bill perfectly: a simple yet delicious mushroom and pea risotto.
Packed with wholesome ingredients and vibrant flavours, this plant-based dish offers a perfect balance of carbohydrates, proteins, and essential nutrients. Whether you are training, recovering, or simply craving a nutritious meal, this risotto will keep you pedalling strong.
So, let's gather our ingredients, prepare our kitchen, and embark on a culinary journey that fuels both body and soul.
Ingredients
2 cups Arborio rice
1 onion, finely chopped
3 cloves of garlic, minced
8 ounces (225g) mushrooms, sliced
1 cup peas (fresh or frozen)
4 cups vegetable broth
1 cup white wine (optional)
2 tablespoons nutritional yeast
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Method
Begin by heating the vegetable broth in a saucepan and keeping it warm on low heat.
In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
Add the sliced mushrooms to the pan, cooking until they release their moisture and turn golden brown. This process should take approximately 5-7 minutes.
Add the Arborio rice to the pan, stirring well to coat the grains with the oil and flavours. Toast the rice for a minute or two until it becomes slightly translucent.
If using, pour in the white wine and cook until it has been absorbed by the rice.
Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. This process should take approximately 20-25 minutes until the rice is creamy and al dente.
Stir in the peas and nutritional yeast, cooking for an additional 2-3 minutes until the peas are tender.
Season the risotto with salt and pepper to taste, adjusting the flavours to your preference.
Remove from heat and let the risotto rest for a few minutes to allow the flavours to meld together.
Serve the Mushroom and Pea Risotto in bowls, garnishing with fresh parsley for an added touch of freshness.
Read more on derailleur:
Nutrition plan for cyclists
Cycling calender: July upcoming events
Equipment needed
Large, deep skillet or saucepan
Wooden spoon or spatula
Saucepan for heating the vegetable broth
Cutting board and knife for chopping ingredients
Ladle for adding the vegetable broth
Measuring cups and spoons
Bon appetite!
So indulge in the cosy, comforting experience of our vegan mushroom and pea risotto the night before your next ride. This simple yet elegant recipe combines the rich umami flavours of mushrooms, the sweetness of peas, and the creamy perfection of Arborio rice.
Whether enjoyed as a satisfying main dish or a delectable side, this risotto promises to delight your taste buds and warm your heart. Bon appetite.
