Vegan Spring Risotto With Mushrooms And Asparagus
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
315 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Spring Risotto With Mushrooms And Asparagus
Description
This risotto recipe starts by rehydrating dried porcini mushrooms in hot vegetable broth to extract their earthy flavor and create an infused cooking liquid. Portobello mushrooms are sautéed until browned, adding meatiness and texture. Arborio rice is cooked by gradually adding hot mushroom broth a ladle at a time, allowing the rice to absorb the liquid slowly and release its starch, producing the characteristic creamy risotto texture. Fresh asparagus is prepared into bite-sized pieces to be stirred in near the end, contributing a crisp-tender contrast.
White miso paste can be added to intensify umami and deepen the mushroom flavor, although it is optional. Fresh parsley finishes the dish with a bright herbaceous note once cooking is complete. Proper simmering of hot broth and gradual liquid addition are essential for achieving the risotto’s desired creamy consistency without boiling.
This risotto is best served fresh on the day it is made for optimal texture and flavor. Leftovers can be refrigerated and gently reheated with additional broth or water to restore creaminess.
Ingredients
- 0.5 oz dried porcini mushroom
- 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 parsley fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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. This will help to rehydrate the mushrooms. Leave it on a counter for 20-30 minutes until mushrooms soften. After the mushrooms have softened, cut them into smaller pieces and strain the broth.
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.
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 sauté 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. If mushrooms start to stick to a pan, you can add 1 more tablespoon of oil. Transfer to a plate.
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.
Add Arborio rice.
- Stir the rice for a minute or two until the individual grains become slightly translucent.
Add broth.
- 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. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through but the grains are still slightly firm in the center, about 7 minutes.
Add asparagus and mushrooms.
- If there's no more liquid left, add 1 more cup of broth. Cover risotto with a lid and cook for about 7-10 minutes until asparagus has a desired firmness.
Give green Asparagus risotto a try.
- Taste Risotto to see if it needs more seasoning. Divide among the serving plates, sprinkle with chopped parsley and serve.
Notes
- Use hot vegetable broth throughout cooking and add it gradually for even cooking and creamy texture.
- White miso paste adds umami and mushroom depth but can be omitted according to preference.
- Store leftover risotto in an airtight container and consume within one day for best quality.
- Reheat risotto gently with a little broth or water to restore creaminess without drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 47.9g | 16% |
| Protein | 11.7g | 23% |
| Fat | 8.5g | 13% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 927mg | 39% |
| Potassium | 593mg | 13% |
| Fiber | 4.6g | 18% |
| Sugar | 2.8g | 6% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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