Vegan Mushroom & Asparagus Risotto

This creamy, dreamy mushroom and asparagus risotto is a perfect one-pot recipe that packs a ton of flavor! Better yet, it’s allergen-friendly and incredibly easy to make.


Arborio rice vegetable broth white wine nutritional yeast onion powder lemon juice salt

onion garlic spinach asparagus mushrooms thyme

©Kirsten Nunez

Step 1:

Saute the onions, garlic, and asparagus for a few minutes until the onions are translucent. Make sure to stir the veggies regularly to stop them from sticking. 

©Kirsten Nunez


Once your onions and asparagus are 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. 

Step 2:

©Kirsten Nunez

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.

Step 3:

©Kirsten Nunez

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.

Step 4:

©Kirsten Nunez

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