Vegan Risotto with Asparagus & Mushroom

Have you ever had risotto? It’s so creamy and smooth and decadent you’d swear it was covered in butter or cheese. But did you know it’s really easy to make yourself and doesn’t need any dairy at all? 


Onion Garlic Asparagus Mushrooms Dried thyme Salt

White wine Arborio rice Spinach Onion powder Lemon juice

Step 1:

Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes).


Step 2:

Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so.

Step 3:

Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies).

Step 4:

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.

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