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    You are in: Home / Italian / Golden Mushroom, Pea, and Asparagus Risotto (Vegan) Recipe
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    Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

    Golden Mushroom, Pea, and Asparagus Risotto (Vegan). Photo by Prose

    1/4 Photos of Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    JanuaryBride's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, place the vegetable stock and bring to a boil.
    2. 2
      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.
    3. 3
      Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Taste and adjust the seasonings, as desired.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on November 09, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2010

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 346.8
     
    Calories from Fat 77
    22%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 31.1 mg
    1%
    Total Carbohydrate 57.7 g
    19%
    Dietary Fiber 9.1 g
    36%
    Sugars 3.8 g
    15%
    Protein 14.0 g
    28%

    The following items or measurements are not included:

    vegetable stock

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