For an asparagus and mushroom risotto, add 2 cups sliced mushrooms. In our parts, spring produce is finally coming to the stores… but even better, my mother’s garden is providing. Vegan Asparagus Risotto. (optional: fry the rice in 1/2 cup white wine until the wine has evaporated) 1 bunch of asparagus, woody stalks removed and chopped into 1-2 inch pieces Instructions Heat a large pot over medium heat. Cook the mushrooms for 4 minutes or until they are browned and the moisture from the mushrooms has evaporated.

Add onion, garlic, and asparagus and Add the rice and toast for a minute or two. Dry Vermouth – Dry white wine will also work. Substitute 2 cups of fresh or frozen peas for the asparagus. Let the butter/oil melt in the pan and add the onion and cook until it’s translucent. Cook the asparagus discs In a non-stick pan, add a finely chopped white onion and a ladle of the vegetable stock. Recommended Ingredients & Equipment Vegetable Broth Olive Oil Yellow Onion Garlic Arborio Rice – Arborio rice is the best rice for this recipe but any short-grain rice will do. Alternatively, this can be … Add some more vegetable stock if necessary and season with some sea salt. Finely dice an onion.

Choose a thin variety of the veggie to assure both tenderness and doneness when incorporating it into this simple rice dish. Cook the mushrooms with the garlic and onions, then add the asparagus later as in the original recipe. Chop the asparagus into small pieces. An Italian spring risotto makes an elegant entree or interesting side dish for guests and families alike. Add it to your dinner repertoire when asparagus is young, in-season, and available at your farmers market. Just this past weekend I got to pick a whole lot of fresh strawberries, garden peas, asparagus, salad and herbs, and even the very first of the baby potatoes. This Vegan Asparagus Risotto is a healthy and easy spring dinner your whole family will love. Let the onion cook for 1 minute, then add the asparagus discs and let them cook for about 5 to 6 minutes.