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Every challenge is an opportunity to learn and grow.

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Mushroom & Asparagus Risotto

While risotto is seen by many as a tricky and time-consuming meal, this recipe is rather easy. Once your items are chopped, you simply have to make sure to keep an eye on the pot, stir every few minutes, add broth in increments and that’s it!

This recipe is loaded with veggies and whole ingredients minus the dairy, gluten and meat products. You can still achieve that rich flavour of a risotto in your kitchen at home!

Mushroom & Asparagus Risotto

Ingredients:

1 onion, diced
4-6 cloves garlic, minced
1 bunch asparagus, woody stalks removed and chopped into 1-2 inch pieces
8 oz mushrooms, roughly chopped (use this opportunity to experiment with different mushroom flavours)
1 tsp dried thyme or 1-2 sprigs of fresh
1/2 – 1 tsp sea salt (or to taste)
1 cup Arborio rice, uncooked
3 cups vegetable broth
2 cups spinach, chopped
2 tsp nutritional yeast (optional)
1/4 tsp onion powder (optional)
1-2 tsp lemon juice
Ground black pepper, to taste  

Instructions:

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 and salt, and heat until mushrooms are softened, another 3-5 minutes or so. Add rice and stir until rice is well coated and starts to make small snapping noises. Add vegetable broth 1/2 – 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more (3-5 minutes each time).

2. Once you’ve added almost all broth, add spinach, nutritional yeast, onion powder, lemon juice, pepper and the rest of broth and stir until the spinach is wilted, 2-3 minutes. Taste, and add more salt, pepper or lemon juice, if needed. Serve immediately.

Always living with passion,

Sammie