Have you ever had risotto? This vegan risotto is so creamy and decadent you’d struggle to believe it doesn’t contain any butter or cheese (as the traditional recipes often do). Best of all, this recipe is really easy to make at home using a single pot.
That’s right! Additionally, this creamy risotto is made using fresh, wholesome ingredients, including mushrooms, onions, asparagus, and arborio rice. All it really takes is a little bit of patience to keep an eye on your dish, but it’s not especially difficult and the whole meal can be ready in 30-45 minutes.
- Arborio rice. This Italian variety of short-grained rice is a perfect medium for carrying the variety of flavors that this dish contains. Arborio has a higher content of amylopectin starch compared to other types of rice, which gives it the unique, creamy texture when cooked.
- Mushrooms. An excellent source of deep, earthy flavor, mushrooms fit perfectly within this vegan risotto recipe.
- Asparagus. Fresh and fibrous, asparagus compliments the mushroom flavor and brings balance to the texture of this dish.
- White wine. An element of traditional risotto making process, white wine lends the dish a little bit of acidity to counteract the richness of the rice.
- Nutritional yeast. Traditional risotto is often made with butter and Parmesan cheese. Nutritional yeast is a great way to imitate those flavors in plant-based cooking. Moreover, manufacturers often enhance nutritional yeast with Vitamin B12, an essential supplement for anyone eating a vegan diet.
How to Make Mushroom and Asparagus Risotto
1. First, prep your veggies. Chop some onions, garlic, mushrooms, and asparagus.
2. Heat some oil in a large pot and saute the onions, garlic, and asparagus for a few minutes until the onions start becoming translucent. Make sure to stir the veggies regularly to stop them from sticking.
3. Once your onions and asparagus are a little bit soft, throw the mushrooms into the pot along with some thyme, salt, and a splash of white wine. Let them cook until they release their moisture.
4. Then, add a cup of uncooked arborio rice and cook until the rice is evenly coated and slightly shiny. You’ll know it’s ready when it starts to make little popping noises.
5. Once the rice is coated, add some vegetable broth (about 1/2 cup at a time), stirring frequently and allowing the rice soak up all the liquid before adding more. About halfway through it will look like this:
6. Once you’ve added almost all of the broth (about 3 cups total) and the rice is nice and soft, stir in some spinach, lemon juice, and nutritional yeast. Cook until the spinach is fully wilted and vibrant in color.
7. Serve immediately and try to convince yourself there’s really no fat in this dish. It’s insane.
Recipe Tips and Substitutions
- The risotto doesn’t get super creamy until about 3/4 of the way through, so be patient – you’ll be rewarded! And if you don’t get the desired consistency even after you used the entirety of your broth, just add some water.
- If you’re avoiding alcohol for any reason, don’t worry, the white wine is optional! You can use a little bit of white wine vinegar as a substitute, or skip this ingredient all together.
- If you have access to saffron, a small pinch of this indulgent spice can add an extra dimension to your vegan risotto dish!
- Out of spinach? No problem! Feel free to add kale, box chop, or green leeks instead.
Frequently Asked Questions
How many servings does this recipe lend itself to?
It depends whether you serve it on its own, or alongside other dishes. Generally speaking, this recipe makes 2-4 servings, but you can easily double or triple the ingredients for meal prep!
Is this vegan risotto allergen friendly?
Believe it or not, this creamy dish contains no soy, nuts, or gluten. And since it’s vegan, naturally it doesn’t contain allergens like eggs, dairy, or shellfish. Furthermore, this recipe is refined sugar free and comparatively low in fat.
What is the best way to store this dish?
Risotto is best served fresh out of the pot. However, if have any leftovers, you can store them in the fridge for up to 3 days. To serve, reheat it in a saucepan with a little bit of extra broth or water. Make sure to bring your risotto to a simmer before you serve it!
- Fall Harvest Salad. To cut through the richness of the risotto, try pairing it with a salad full of fresh greens and seasonal veggies.
- Steamed veggies. The royalty of healthy side dishes, steamed vegetables would go perfectly alongside this mushroom and asparagus risotto.
- White wine. Why not elevate your dining experience with a glass of high quality wine?
Mushroom & Asparagus Risotto
- 1 onion diced
- 4-6 cloves garlic minced
- 1 lb asparagus usually one bunch from the grocery store; 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 thyme dried
- ½ – 1 tsp salt to taste
- ½ cup white wine optional
- 1 cup Arborio rice uncooked
- 3 cups vegetable broth
- 2 cups spinach chopped
- 2 tsp nutritional yeast optional
- ¼ tsp onion powder optional
- 1-2 tsp lemon juice
- 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.
- Once you've added almost all the broth, add the spinach, nutritional yeast, onion powder, lemon juice and the rest of the broth and stir until the spinach is wilted (2-3 minutes). Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.