Mushroom and Asparagus Risotto
This vegan take on risotto is deliciously made with mushrooms and blanched asparagus. Enjoy this as the perfect weeknight meal or side! Only 7 ingredients!
- 1 tablespoon 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.
Keywords: Vegan, Vegetarian