Creamy Vegan Mushroom Risotto with Buttery Asparagus

Mushrooms lovers rejoice! We're back and ready to make your 2018 an extra enjoyable year full of even more delicious recipes! First up on the 2018 list is this satisfying mushroom risotto recipe that is perfect for dinner and makes enough to leave a good batch of leftovers that taste just as good when reheated. And don't forget the side of asparagus to get your greens in! This one requires just a little patience but it is well worth it! Let's get cooking.

Ingredients for the risotto:

1 tbsp olive oil

1 chopped white onion

2 tsp minced garlic

6 cups vegetable broth (or water with vegetable stock)

1.5 cups of risotto rice

1-2 tbsp vegan butter

5 cups sliced mushrooms

Salt and pepper to taste

Instructions:

In a large pot, sauté the onion in the olive oil on medium heat for 3-4 minutes.

Add the garlic and sauté for another few minutes before adding the mushrooms. Cover the pot and let it sit for another 2-3 minutes.

Next, toss in the rice and sauté it for a few more minutes before adding half of the vegetable broth (3 cups). Stir it all together and let it simmer for 20 minutes, covered.

Add 1.5 cups of vegetable broth and simmer for another 10 minutes, still covered.

Add in the last 1.5 cups of broth and let it simmer for another 5-10 minutes until the rice has absorbed most of the broth.

Add in one or a couple tablespoons of vegan butter, depending how creamy you want it to be, and mix it in along with salt and pepper.

For the asparagus:

Ingredients:

About 1 bag of asparagus

1-2 tbsp vegan butter (or olive oil)

1 tsp minced garlic

Salt to taste

Instructions:

Melt the butter (or heat the oil) in a pan on medium heat and sauté the garlic for a few minutes.

Once sizzling, add the asparagus and let them cook in the butter for 5-7 minutes, depending how soft you want them.

That's all! The perfect side for a warm and tasty risotto dinner.

And that's that! It is a bit of a waiting game but the end result is some darn good risotto that will last for days as leftovers for lunch, so the time put in definitely pays off. Bon appetit!