This vegan Mushroom Asparagus Risotto is the perfect comfort food for busy days. Creamy, light and delicious without all the fuss. 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.