🍄 Vegan Mushroom and Asparagus Risotto

Ingredients

• 🍚1 2/3 cups (320 g) arborio rice
• 🥣4 1/4 cups (1000 ml) vegetable broth
• 🧅4.2 oz (120 g), about 1 medium onion
• 🧄3 cloves garlic
• 🫒1 1/2 tbsp (22 ml) olive oil
• 🍷scant 1/2 cup (100 ml) white wine
• 🍄10.5 oz (300 g) mixed mushrooms
• 🌿7 oz (200 g) thin green asparagus
• 🌿1 tsp thyme
• 🫙3 tbsp (20 g) nutritional yeast
• 🧂5 pinches salt

• Recipes with arborio rice
• Recipes with onion
• Recipes with white wine

How to make it, step by step

1. Heat the vegetable broth in a separate saucepan and keep it warm.
2. Sauté the onion and garlic in oil for 5 minutes. Add the arborio rice and toast for 2 minutes.
3. Add the white wine and stir until absorbed.
4. Add the broth a ladleful at a time, stirring constantly. This takes about 18 minutes.
5. Sauté the mushrooms and asparagus in another skillet with garlic and thyme.
6. Stir the mushrooms into the risotto, add the nutritional yeast, adjust the salt, and serve.