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?!?!?!?!?"
 
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photo by Prose photo by Prose
photo by Prose
photo by brokenburner photo by brokenburner
photo by magpie diner photo by magpie diner
photo by Vicki in CT photo by Vicki in CT
Ready In:
1hr
Ingredients:
15
Serves:
4-6
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ingredients

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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

  1. 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.
     
  2. This was incredible! The directions appear lengthy but it really wasn't difficult to make. The nutritional yeast is the real star here so don't omit it if you don't have to! My first risotto came out excellent.
     
  3. 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
     
  4. 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!
     
  5. Move over vegan curries... I have a new dinner party dish!
     
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Tweaks

  1. 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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