This vegan mushroom and asparagus risotto is deliciously made to enjoy as the perfect weeknight meal, side, or make it for your next "stay at home" date night!
When we went on our honeymoon to Bali, it was no surprise that the food was absolutely delicious there. At one point, we were craving some good ole Italian food. So we stopped by a restaurant where they had an AMAZING risotto. Risotto is primarily cooked in chicken stock when we go to a restaurant. This restaurant made it with vegetable broth and it was so good. Risottos also use butter and parmesan cheese so to omit those is probably a big risotto NO. But some of us picky vegetarians and vegans need options...am I right?!! So here comes this Mushroom and Asparagus Risotto right here to save the day!
I thought I wasn't ever going to be brave enough to make risotto. Then I made the decision to start this blogging journey and learn how to make new foods. Risotto was first on my list and it was NOT that difficult to make! Here's what you'll need for this vegan Mushroom and Asparagus Risotto:
- Arborio Rice. Show in the picture is ½ cup but I ended up using a full cup!
- Asparagus. Blanched to keep nutrients but get the texture.
- Mushrooms. For those that are afraid of mushrooms....I used shiitake and chopped them up really small 🙂 .
- Vegetable broth.
- Garlic and onions.
- Salt and pepper.
To make this Mushroom and Asparagus Risotto:
- Blanch the asparagus. This process is to preserve the flavor and color of asparagus but cook it to the perfect texture. To do this, bring water to a boil and boil for about two minutes. Then drain asparagus and let cool in an ice bath to stop the cooking process.
- Warm the broth. This helps the risotto cook slightly faster.
- Saute the onions, garlic, and mushroom.
- Add arborio rice. Add the warmed broth ½ cup at a time and stir until almost fully absorbed. This step here is what really makes the risotto and gives it the perfect creamy texture (and why I used to be so intimidated to make it)! This process takes about 20 minutes as you wait for each ½ cup of liquid to be absorbed. Add in the blanched asparagus at the last ½ cup. If you want yours to be slightly more runny, feel free to add in a little more broth!
- Season with black pepper and salt and serve immediately. You can also add some vegan parmesan cheese to give it more flavor!
This dish is so creamy and comforting. And seriously...if I can make it, you can too! Throw in some delicious strawberry crisp with vegan ice cream and a movie and I'd call it the perfect evening!
Mushroom and Asparagus Risotto
- 1 Tbsp Olive Oil
- 2 Cups Asparagus; Chopped
- 1 Medium Onion; Chopped
- 2 Cloves Garlic
- 1 Cup Mushrooms; Chopped
- 1 Cup Arborio Rice
- 4 Cups Vegetable Broth
- Sea Salt
- Black Pepper
- Blanch the asparagus by bringing a medium pot of water to a boil. Add the chopped asparagus and boil for about two minutes. Drain asparagus and let cool in an ice bath.
- In the same pot you used for the asparagus, warm the broth on the stove and keep on low heat to remain warm. This helps the risotto cook slightly faster.
- In a medium size pan, heat the oil on medium-high heat and sauté the onions and garlic for 2-3 minutes. Add the mushrooms and saute until tender.
- Add arborio rice and toast for about 1-2 minutes.
- Add warmed broth ½ cup at a time, stirring until almost absorbed. This process takes about 20 minutes as you wait for each ½ cup of liquid to be absorbed. At the last ½ cup of liquid, stir in the blanched asparagus.
- Taste your rice to make sure it's well cooked. The rice should be al dente and risotto consistency should be creamy. If you'd like your risotto to be more runny, add an extra ½ cup of warmed broth at a time until you reach your desired texture.
- Season with generously with black pepper and salt and serve immediately. Optional garnishes include vegan parmesan rosemary, parsley, or basil!
- I highly recommend using a nonstick pan for this recipe!
- Feel free to add more vegetables! I initially started with ½ cup arborio rice then decided to make more so I'd probably add more vegetables next time I make it.