GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)
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
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.
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Paula Craft
[email protected]This risotto was amazing! It was creamy and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Grace Imoh
[email protected]I'm not a big fan of risotto, but I thought this recipe was pretty good. The vegetables were cooked well and the flavors were nice. I would definitely try this recipe again.
Owais Khan zai
[email protected]This risotto was delicious! The mushrooms and asparagus were cooked perfectly, and the vegan Parmesan cheese added a nice touch of flavor. I would definitely recommend this recipe.
Mohtshim Mohtshim
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved it and asked for the recipe. It's a great dish for entertaining because it's easy to make and can be served warm or at room temperature.
Ali Hassan94yt
[email protected]This risotto was a bit too rich for my taste. I think I would have liked it better with less butter and cream.
Gala Imran
[email protected]I've made this risotto several times now, and it's always a hit! My friends and family love it, and I always get compliments on it. It's a great recipe for a special occasion or a weeknight meal.
Noman Hashir
[email protected]This risotto was amazing! The flavors were perfect, and the texture was creamy and delicious. I would highly recommend this recipe to anyone.
Abanga Abdul Karim Ibrahim
[email protected]The risotto was a bit too al dente for my liking, but the flavors were spot on. I would definitely try this recipe again, but I would cook the rice for a few minutes longer.
Fishing For Candy
[email protected]This risotto was a bit bland for my taste. I think I would have liked it better with some added herbs or spices.
MZARAMO PAINTS AND WALLPAPER
[email protected]I was a bit skeptical about making a vegan risotto, but this recipe proved me wrong! It was creamy and delicious, and the vegetables were cooked perfectly. I will definitely be making this again.
Suelene Engelbrecht
[email protected]This risotto was easy to make and turned out great! I used vegetable broth instead of chicken broth, and it was still very flavorful. The asparagus and peas added a nice pop of color and flavor.
super one security (S1S)
[email protected]I'm not a vegan, but I really enjoyed this risotto. It was creamy and flavorful, and the vegetables were cooked perfectly. I would definitely recommend this recipe to anyone, vegan or not!
Fahima Khan
[email protected]This risotto was absolutely delicious! The combination of mushrooms, peas, and asparagus was perfect, and the vegan Parmesan cheese added a nice touch of umami. I will definitely be making this again!