Mushroom and Asparagus Risotto
This risotto is delicious, creamy, and comforting with a punch of spring from the lemon and asparagus. It comes together in under and hour.
Servings Prep Time
4 15
Cook Time
45
Servings Prep Time
4 15
Cook Time
45
Ingredients
Instructions
  1. First prepare all of your ingredients. Once everything is ready, heat a heavy bottomed pot over medium heat. Once hot, add the olive oil followed by the onions and salt.
  2. Let these sauté until they become translucent, about 5-7 minutes. While these are sautéing, bring a pot of water to a simmer and add the chopped asparagus. Let these cook just for a couple of minutes until their vibrant green color appears. Then remove them from the pot and add them to a bowl of ice water to stop the cooking. Once cooled, drain and set aside.
  3. Next add the garlic and mushrooms to the onions and sauté for another couple of minutes or until the mushrooms start to stick to the bottom of the pan.
  4. Once they start to stick, deglaze the pan by adding in the white wine. Scrape all the browned bits off the bottom of the pan with a wooden spoon and stir to combine. Let this cook down until most of the wine is gone.
  5. Add another tablespoon of olive oil followed by the arborio rice. Stir to coat. Add in a cup of the vegetable stock and stir. As the rice cooks, it will start to absorb the stock. When the pot starts to look dry, add in another cup of stock and continue stirring. You will most likely end up using all the stock but may need more. Taste the rice about 20 minutes in to see the level of doneness. You do NOT want it to be chewy and hard but you also do not want it mushy. We are going for al-dente which means with a slight bite to it. Continue this method by adding more warm vegetable stock once the previous addition is almost absorbed. You do not want the pan to ever be completely dry.
  6. Once the rice is cooked, fold in the nutritional yeast, vegan butter, lemon juice, and asparagus. Add in a bit more vegetable stock for extra creaminess.
  7. Divide among bowls and add more lemon juice, cracked pepper, and salt for additional flavor.