Golden Mushroom, Pea, And Asparagus Risotto

Recipe Ingredients

3 1/2 cups	829ml	Vegetable stock - (to 4)
1 lb	454g / 16oz	Asparagus - tough ends trimmed
1 cup	62g / 2.2oz	Diced onion
2 tablespoons	30ml	Olive oil
1 1/2 cups	355ml	Cremini mushrooms - temmed, cut in
		Half lengthwise, and sliced
2 tablespoons	30ml	Minced garlic
1 cup	160g / 5.6oz	Arborio rice
1/2 cup	118ml	White wine - (optional)
1/4 teaspoon	1.3ml	Saffron threads
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Fresh or frozen peas
1/3 cup	78ml	Nutritional yeast flakes
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
2 tablespoons	30ml	Freshly-chopped dill
2 teaspoons	10ml	Finely-grated lemon zest

Recipe Instructions

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 to 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.

This recipe yields 4 main-dish or 6 side-dish servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.