Golden Mushroom Pea And Asparagus Risotto Vegan
Recipe from the vegan chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! serves 4 as a main dish or 6 as a side dish. note: after making this, i have to say it was way better on day 2 and 3 once the flavors all came together. i also would make the saffron, dill and peas optional. i used regular button mushrooms with great results. and i have to say that i made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was much better. . .who would have guessed?!?!?!?!?!
Steps
In a medium saucepan , place the vegetable stock and bring to a boil.
Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer.
Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
Remove the strainer from the stock and set the asparagus aside.
Reduce the heat of the stock to low.
In a large saucepan , saute the onion in the olive oil for 3 minutes to soften.
Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
Add the arborio rice , stir well to coat it with the sauteed vegetable mixture , and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
Add the white wine and saffron threads , season to taste with salt and pepper , and stir well to combine.
Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
Add 1 / 2 cup of the simmering vegetable stock and continue.
Ingredients
vegetable stock, asparagus, onion, olive oil, cremini mushrooms, garlic, arborio rice, white wine, saffron thread, salt & freshly ground black pepper, frozen peas, nutritional yeast flakes, parsley, dill, lemon zest