Asparagus And Mushroom Vegan Risotto

This asparagus and mushroom vegan risotto recipe is a creamy dish packed with flavor and nutrition. And it is plant-based and vegan. You can make this recipe with some fresh vegetables and a few ingredients available in most vegan pantries and refrigerators.

All about Risotto

Risotto is a traditional Italian dish consisting of rice cooked in broth or stock to a creamy consistency. It is made with short-grain white rice and seasoned with butter, onion, and Parmesan cheese. Arborio rice is a round short-grain rice. It has a higher content of starch, which is perfect for risotto. Risotto can be served as an appetizer, main course, or side dish.

This vegan risotto is an alternative to traditional risotto. The key ingredients in a vegan risotto are vegan butter and nutritional yeast. The vegan butter provides the creaminess without an animal-derived product. And the nutritional yeast, although not the same as Parmesan cheese, adds some needed cheesiness and a nutty flavor.

When making risotto, the key step is slowly adding liquid to the rice while stirring. This process allows the starches to release from the rice grains, mix with the broth, and create a creamy sauce that coats each grain of rice. The constant stirring also prevents sticking and scorching on the bottom of your pan.

Ingredients You’ll Need for Asparagus and Mushroom Vegan Risotto

• Arborio rice
• Bunch of thin asparagus
• Assorted mushrooms
• Garlic clove
• Sweet onion
• Vegan butter
• Nutritional yeast
• Salt
• Italian seasoning
• Dried oregano
• Vegetable stock

How to Make Asparagus and Mushroom Vegan Risotto

Prep the veggies:

1. Snap off the tough ends of the asparagus and discard. Chop the asparagus into small pieces.
2. Finely dice the sweet onion.
3. Clean and slice the mushrooms.
4. Mince the garlic clove.

Make the risotto:

1. Add a bit of vegan butter, garlic, onion, and a bit of salt to a pan. Cook on medium heat until golden and fragrant.
2. Add the asparagus and cook for an additional 5 minutes.
3. Add the mushrooms and cook for 5 more minutes. Season with the Italian seasoning and oregano.
4. Add the rice and mix well with the veggies.
5. Start adding the vegetable stock 1/2 cup at a time while you continue stirring the rice mixture.
6. When the rice is halfway cooked, add 1/2 cup of the nutritional yeast. Mix well and add more of the vegetable stock.
7. When the rice is almost finished cooking, mix in 1 tablespoon of vegan butter.
8. Serve with a sprinkle of nutritional yeast.

Tips and Variations for Vegan Risotto

When making the perfect risotto, there are a few key tips to keep in mind.

• Use the best quality ingredients you can find as they will influence the freshness and flavor of your dish.
• Make sure you allow enough time for the rice to cook and get soft but still have some bite. This will ensure your risotto is creamy and delicious.
• If you can’t find arborio rice, choose a round short-grain rice that will release enough starch during cooking to achieve the desired creamy texture. Arborio is the most common variety for risotto because it releases plenty of starch while still maintaining its firmness. Avoid using any long-grain rice because it contains much less starch and will result in a drier and not creamy risotto.
• Stir while adding the stock bit by bit to create the iconic creaminess that is the key to a good risotto. This will make the rice grains release the starch and ensure the absorption of flavors while the grains get cooked to perfection.
• Substitute different vegetables for the asparagus and mushrooms if you would like. Try artichoke hearts, zucchini, peas, spinach, or bell peppers.
• Try different herbs and spices in the risotto, such as parsley, thyme, tarragon, sage, basil, saffron, or nutmeg.

Asparagus and Mushroom Vegan Risotto FAQs

Is this vegan risotto gluten free?

Yes, as long as you are using a gluten-free vegan butter and vegetable stock, the recipe is gluten free.

How do I store and reheat leftovers of risotto?

Risotto is best served right after you cook it to maintain its creamy texture. Store leftovers in a sealed container in the fridge. The risotto might become drier during storage, so add a splash of broth or water when reheating.

Can I freeze asparagus and mushroom vegan risotto?

Yes. First cool it down to room temperature and transfer the risotto into an airtight container or freezer-safe bag. Squeeze out any excess air before sealing it. Store in the freezer for up to 3 months. When ready to use, let it thaw overnight in the refrigerator and reheat before serving.

Other Rice Recipes

• Instant Pot Basmati Rice
• Easy Kale & Broccoli Slaw Rice Bowl
• Clean Eating Fried Rice
• Cauliflower Fried Rice

Bottom Line

Asparagus and mushroom vegan risotto is the perfect meal for vegan, vegetarian, or gluten-free diners. The asparagus and mushrooms are a flavorful combination that will leave your taste buds tingling with delight. But you can also customize your risotto with many different ingredients to your liking.