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Mushroom and Asparagus Risotto Recipe

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This recipe for Mushroom and Asparagus Risotto is from Mawmaw Runs on Veggies Vol.3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, diced
4-6 cloves garlic, minced
1 bunch of asparagus, woody stalks removed and chopped into 1-2 inch pieces
8 ounces mushrooms (about 15 or so if you use Crimini), roughly chopped
1 teaspoon dried thyme
1/2-1 teaspoon salt (to taste)
1/2 cup white wine (optional)
1 cup Arborio rice, uncooked
3 cups vegetable broth
2 cups spinach, chopped
2 teaspoon nutritional yeast (optional)
1/4 teaspoon onion powder (optional)
1-2 teaspoons lemon juice
Directions:
Directions:
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, about 2-3 minutes. Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.

 

 

 

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