GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)

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Golden Mushroom, Pea, and Asparagus Risotto (Vegan) image

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. NOTE: After making this, I have to say it was WAY better on day 2 and 3 once the flavors all came together. I also would make the saffron, dill and peas optional. I used regular button mushrooms with great results. And I have to say that I made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was MUCH better. . .who would have guessed?!?!?!?!?

Provided by januarybride

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

3 1/2-4 cups vegetable stock
1 lb asparagus, tough ends removed
1 cup onion, diced
2 tablespoons olive oil
1 1/2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (may sub button mushrooms)
2 tablespoons garlic, minced
1 cup arborio rice
1/2 cup white wine (optional)
1/4 teaspoon saffron thread (optional)
sea salt & freshly ground black pepper, to taste
1 cup frozen peas (optional)
1/3 cup nutritional yeast flakes
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped dill (optional)
2 teaspoons finely grated lemon zest

Steps:

  • In a medium saucepan, place the vegetable stock and bring to a boil.
  • Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
  • Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
  • In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
  • Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
  • Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
  • Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
  • Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
  • Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
  • Taste and adjust the seasonings, as desired.

Oitijjo Gamer
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This risotto was okay. The flavors were good, but the texture was a bit too firm for my taste. I would recommend cooking the rice for a few minutes less than the recipe calls for.


Manzoor Shah
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I was really looking forward to trying this recipe, but I was disappointed with the results. The risotto was bland and the texture was mushy. I followed the recipe exactly, so I'm not sure what went wrong.


Miaw Ing
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This risotto was amazing! I've never made risotto before, but this recipe was so easy to follow and the results were incredible. The flavors were complex and delicious, and the texture was perfect.


Balaj Sardar
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I made this risotto last night and it was a hit! My family loved it and said it was one of the best risottos they've ever had. The instructions were easy to follow and the dish turned out perfectly.


Basil Farooq
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This risotto was absolutely delicious! The flavors were well-balanced and the texture was creamy and rich. I would definitely recommend this recipe to anyone looking for a tasty and satisfying vegan meal.