Welcome to the first post of a new addition to my blog, Recipe Saturdays. One of my goals for 2016 is to diversify the types of posts I publish on this website, and one of the ways I am striving to change it up is to incorporate my love of cooking into my writing by publishing one recipe post per week, every Saturday.
So this week, it’s a *vegan* mushroom & asparagus risotto!
I put the word *vegan* in asterisks because one could easily make this recipe a bit different (to put it bluntly, better) by using chicken stock instead of vegetable or adding parmesan or goat cheese at the end, but those things aren’t 100% necessary. It is all up to the individual what they would prefer.
1 cup Arborio rice (regular rice also works just as well, but arborio is a bit better)
1 bundle asparagus (about 10 stalks)
1 white onion
2 cloves garlic, minced
5 cups vegetable stock
2-3 cups sliced white mushrooms
salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice
Optional non-vegan additives: white wine, cream, parmesan cheese & goat cheese
- Heat olive oil on medium in a large, deep saucepan, and heat vegetable broth in separate pan. Chop onion and lightly sauté in olive oil.
- After the onion has cooked a few moments, add asparagus and mushrooms and stir, about 3 minutes to soften.
- Add rice directly to cooking saucepan and stir it into the oil and vegetable mix. Add minced garlic. Stir until rice browns but be careful to not let it burn.
- Slowly add heated vegetable broth cup-by-cup and stir continuously while it is absorbed into the rice. Turn mix to low heat if it starts to burn.
- Stir stir stir, add in lemon juice.
- After all the vegetable broth is absorbed into the rice, and the mixture is stirred to a creamy texture, the risotto is ready! Add salt and pepper to taste.
- Eat as it is, or add cheeses to make it even more delicious.
Risotto is a fantastic dish to experiment with in the winter, because the creamy consistency of the dish gives the illusion of heavy comfort food, even if the recipe is chock full of vegetables with no cream or dairy at all. I’ve enjoyed experimenting with different vegetables to change it up, and I have always loved the result.