Forget meaty stews, rich creamy sauces and slabs of cake. No, what you need to feel warmed, comforted, nourished and satisfied is a beautiful bowl of Mushroom and Asparagus Risotto https://bit.ly/29wnivZ. It will keep a smile on your face for hours. #risotto #comforteating #vegan #arborio #comfortfood #winterwarmers #freshmushrooms #delissh #perfectiononaplate #italianinspired #veggiemeals #vegetarianrecipes #mushroomrecipes #ourfavourite #indulgenteats #heartymeals
1 onion, diced
4-6 cloves garlic, minced
1 bunch of asparagus, woody stalks removed and chopped into 2,5cm pieces
225g Portabellini mushrooms, roughly chopped
1tsp dried thyme
½–1tsp salt (to taste)
½ cup white wine (optional)
1 cup Arborio rice, uncooked
3 cups vegetable broth
2 cups spinach, chopped
2tsp nutritional yeast (optional)
¼tsp onion powder (optional)
1-2tsp lemon juice
1 Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so.
2 Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies). Add vegetable broth ½–¾ cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more – this takes about 3-5 minutes or so each time.
3 Once you’ve added almost all the broth, add the spinach, nutritional yeast, onion powder, lemon juice and the rest of the broth and stir until the spinach is wilted – 2-3 minutes. Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.