Wednesday 30 January 2019

Vegan Mushroom and Asparagus Risotto

This is an easy to follow recipe for a delicious vegan mushroom and asparagus risotto, and as with all my other recipes it doesn't call for any unusual ingredients! Honestly it's the most annoying thing when you come to make a recipe and it calls for some hard to come by ingredient or a really expensive ingredient! The great thing about a risotto is you can really add whichever ingredients you have available - I've made it with aubergine and peas before but you can add in anything you have available (within reason!).

Vegan Mushroom and Asparagus Risotto
I've promised to post this recipe for quite some time now and I've finally had the chance to make it during the day time! Does anyone else have the same issue as me in that it has been so dark pretty much all day recently so there's no good light for photos?! Honestly it's the worst thing when you make a recipe and can't take any photos because there's no light (and artificial lighting does not do the job!). 

Back to the risotto - I used nutritional yeast, vegan butter and oat milk to give the usual creamy cheesy taste you associate with risotto and I feel it worked pretty well! \if you're not allergic to nuts like me you could use Almond milk, as I hear this gives quite a creamy taste too!

Vegan Mushroom and Asparagus Risotto

Will you be trying this recipe yourself? If you do, tag me on Instagram using #susiechef so I can see!

Vegan Mushroom and Asparagus Risotto

Total time: 40 Minutes
Yield: 4 Portions
  • 1 Medium Onion, diced
  • 8 Asparagus stalks, chopped into 3cm pieces
  • 400g Closed Cup Mushrooms, sliced
  • 250g Risotto Rice
  • 500ml Vegetable Stock (gluten free if needed)
  • 1 Tsp Olive Oil
  • 2 Tsp Mixed Herbs
  • 1 Tsp Garlic Paste
  • 1 Tbsp Nutritional Yeast
  • 1 Tbsp Vegan Butter
  • 2 Tbsp Oat Milk
  • Salt and Pepper, to season
Cooking Directions
  1. Boil the asparagus for 5-6 minutes, until soft.
  2. While the asparagus is boiling, cut and fry the onion (in a large pan with a lid) with the garlic past and mixed herbs, leaving the lid off for now.
  3. Add the sliced mushroom and fry until soft.
  4. Take the asparagus off the boil and drain.
  5. Pour in the risotto rice and the vegetable stock, stirring well. Turn the heat down low.
  6. Cover with a lid and leave for 20 minutes, or until the rice is soft. Stir occasionally during this time to avoid the rice sticking to the pan.
  7. Once the rice is soft, add the nutritional yeast, butter and oat milk. Stir this well until it is all well incorporated .
  8. Season with salt and pepper and enjoy!

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