Vegan Risotto with Asparagus & Mushroom

Creamy, luscious risotto – with almost no fat!

INGREDIENTS

• 1 onion diced
• 4-6 cloves garlic minced
• 1 bunch of asparagus woody stalks removed and chopped into 1-2 inch pieces
• 8 oz. mushrooms about 15 or so if you use crimini, roughly chopped
• 1 tsp dried thyme
• 1/2 - 1 tsp salt to taste
• 1/2 cup white wine optional
• 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

INSTRUCTION

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, salt, and white wine, 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 (like Rice Krispies). 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 - this takes about 3-5 minutes or so each time.

Full read at https://cleangreensimple.com/recipe/mushroom-asparagus-risotto/