Yes, please!

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 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

Serves 2-4


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