Basic ingredients for mushroom and asparagus risotto
40g dried mushrooms (porcini works great)
250ml boiling hot 2 tbsp oil
3 garlic cloves,
minced 2 tbsp fresh rosemary leaves
1 onion,
finely chopped 250g mushrooms
300g risotto rice
500ml vegetable broth
2 tbsp (30g), lemon juice
2 Tbsp (10g), nutritional yeast
100g asparagus, cut into bite-sized pieces
To serve: Fresh Thyme Crispy fried onions
How to make mushroom and asparagus risotto
Place the dried mushrooms in an oiled bowl. Add 250ml boiling water. Allow them to soak for at least 30 minutes, then let them rehydrate.
Take the rehydrated mushrooms out of the bowl and chop them into small pieces. Save the liquid for later.
In a large saucepan, heat the olive oil. Add the garlic, onion, thyme, and both types of fresh and rehydrated mushrooms. Cook the onions and mushrooms for 7 minutes.
In a separate pan, add the rice, stock, and lemon juice. Add the mushroom water, nutritional yeast, and vegan parmesan. Stir occasionally.
Stir in the asparagus and cook for another 5-10 minutes. Season with salt and pepper as needed.
Serve with fresh thyme, more Vegan Parmesan, and Crispy Fried Onions.