This ultimate Mushroom and Asparagus Risotto is the perfect comfort food for busy days. Creamy, light and delicious without all the fuss, this vegan recipe is great for special occasions too.
– 0.5 oz dried Porcini mushrooms (optional) – 12 oz Portobello mushrooms – 3 tablespoon olive oil – 1 medium onion finely minced – 3 cloves garlic finely minced – 1 ½ c Arborio rice – 1 tablespoon white Miso paste optional – 5 c vegetable broth – 1 lb asparagus – 4 tablespoon fresh parsley – ½ teaspoon salt – ¼ teaspoon black pepper
1. Rehydrate Porcini mushrooms (Skip this step if not using Porcini). Wash Porcini and place them in a large heatproof bowl or pot filled with hot broth. Leave it on a counter for 20-30 minutes until mushrooms soften. Cut the mushrooms into smaller pieces and strain the broth.
2. Cut the mushrooms and asparagus. Using a damp paper towel, wipe the mushroom caps, trip the tough bottoms and slice the mushrooms into ¼ inch pieces. Slice 1 inch off the bottom of the bottom tough part of the asparagus and cut the stalks into 1 inch pieces.
3. Sauté the mushrooms. Place a pot with a mushroom-infused broth on a low heat and have it simmering. At the same time, heat 1 tablespoon of olive oil in a large pot pan and over medium heat. Add sliced Portobello and Porcini mushrooms and stir until the liquid evaporates and they start to brown, about 10 minutes. Transfer to a plate.
4. Sauté the onion and garlic. To the same pan, add the remaining 2 tablespoons of olive olive oil, add onion and stir occasionally for 7 minutes until translucent. Add garlic and stir for 1 more minute.
5. Add Arborio rice. Stir the rice for a minute or two until the individual grains become slightly translucent.
6. Stir in Miso paste, salt, pepper, pour in 1 cup of hot vegetable broth, bring to a boil, then reduce to simmer, cover with a lid and cook for about 3-5 minutes. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through 7. Add asparagus and mushrooms. If there's no more liquid left. Cover risotto with a lid and cook for about 7-10 minutes until asparagus is tender.
8. Give green Asparagus risotto a try. Taste it to see if it needs more seasoning. Divide among the serving plates, sprinkle with chopped parsley and serve immediately.