October 06, 2020 1 min read

RECIPE BY MARLENE FROM @thedorkyfrench

This mushroom and lime risotto is velvety, flavorful and full of texture. The lime juice is a lovely touch that enhances the flavor and brightens the dish.

  • Vegan Butter, 1 tbsp (or vegetable oil)
  • White Onion, 1 medium (peeled and finely chopped)
  • Garlic, 3 cloves (peeled and finely chopped)
  • Ginger, 1 slice (peeled and finely chopped)
  • Arborio Rice, 250 g (rinsed and drained)
  • Vegetable Broth, 600 ml
  • Mushrooms, 8 (washed and sliced)
  • Green Peas, 100 g 
  • Nutritional Yeast, 2 tbsp
  • Lime, 1/2 (or lemon)
  • Salt, 1/2 tsp
  • Black Pepper, 1/2 tsp
  • Fresh Coriander, 1 handful (chopped)
  1. Heat up a pan with vegan butter. Once the butter is melted, add onion, garlic, and ginger to the pan. Cook on high heat until onion is brown. Stir occasionally with wooden spoon.
  2. Add the arborio rice to the pan and toast it for 2 minutes on medium heat, stirring occasionally.
  3. Add the vegetable broth along with the onion and rice stir fry, mushrooms, green peas, lime juice, and nutritional yeast.
  4. Cook on medium heat for about 20 minutes, until risotto becomes creamy. Add water as you cook if necessary.
  5. Once cooked, add coriander, salt & black pepper to taste. Mix well.
  6. Serve warm in your coconut bowls and enjoy!


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