Editors' Pick
Golden Mushroom, Pea, and Asparagus Risotto (Vegan)
photo by Prose
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 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
directions
- 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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Reviews
-
This was a remarkably rich and creamy risotto. I wasn't sure on cooking time; mine took about 35 minutes. My version was not vegan since I added some parm at the end and used chick stock instead of veggie. I also subbed leeks for onion because had some extra in fridge. Really, really nice risotto. Also, did not use the yeast flakes...never heard of them. Have to say didn't miss them at all.
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This is an absolutely heavenly combination of some of my favorite things. It's definitely healthy comfort food. I made it as directed, using the optional saffron and peas, but leaving out the optional white wine and dill. It was well worth the effort. I'm definitely looking forward to making it again. Made for Veg*an Swap, June 2010
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No chance of getting to day 2 or 3 to let the flavours improve - darn! The pot is literally empty. Very nice risotto - the first vegan version I've ever attempted myself. It has just the right amount of "nooch" in it, I was a little worried it might over power and not appeal to those not so into that flavour....but no worries, it mellowed nicely. I made as written except for one rather big sub, I used short grain brown rice instead of arborio. I actually went to buy some arborio and they were out, so I decided to sub. It works fine (have done it before), obviously not as creamy and tender and it takes a lonnnnng time, but it does work out if you give it long enough. The only thing I wish I had done differently is to let the mushrooms brown up a little more before starting with the rice/broth. Thanks JB, the whole family enjoyed this!
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Tweaks
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No chance of getting to day 2 or 3 to let the flavours improve - darn! The pot is literally empty. Very nice risotto - the first vegan version I've ever attempted myself. It has just the right amount of "nooch" in it, I was a little worried it might over power and not appeal to those not so into that flavour....but no worries, it mellowed nicely. I made as written except for one rather big sub, I used short grain brown rice instead of arborio. I actually went to buy some arborio and they were out, so I decided to sub. It works fine (have done it before), obviously not as creamy and tender and it takes a lonnnnng time, but it does work out if you give it long enough. The only thing I wish I had done differently is to let the mushrooms brown up a little more before starting with the rice/broth. Thanks JB, the whole family enjoyed this!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri