Serves 3- 5 | 1 hour and 30 minute prep/cook
- 6 cups vegetable broth
- 1/4 cup dried wild mushrooms
- 1/2 cup hot water
- 3 tablespoons grapeseed oil
- 1/4 cup Earth Balance vegan butter
- 3/4 cup coarsely chopped fresh mushrooms (portobello, button, porcini, crimini, etc.)
- 1 1/2 cups asparagus, cut into 1- inch pieces
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1/3 cup shallots, finely chopped
- 1 cup Arborio rice, uncooked
- 1/3 cup white wine
- 1- 2 tablespoons chopped chives, for garnish
- salt and pepper to taste
Add the vegetable broth to a pot, cover and keep warm on low heat.
Place hot water and dried mushrooms in a bowl and let sit for 20 minutes or until the mushrooms are soft. Then add the mushrooms to the broth.
In a large sauté pan over medium heat, add 1 tablespoon grapeseed oil and 1 tablespoon Earth Balance. Add the fresh mushrooms and asparagus, and sauté until lightly browned. Remove from heat and transfer to a bowl.
Using the same sauté pan, heat the remaining grapeseed oil over medium heat and add the onions and shallots. Cook until soft.
Add the garlic and remaining Earth Balance to the onion mixture and sauté for 1 minute.
Add the rice to the onion mixture and stir until well combined. Add the wine and stir until the wine is absorbed. Add 1 cup of the warm broth and cook over medium heat, stirring constantly, until nearly absorbed.
Continue adding the broth a 1/2 cup at a time, allowing it to absorb fully after each addition until the broth is gone and the rice is creamy and tender. (Be patient, this can take 45 minutes to an hour of constant stirring.)
Stir in the mushroom and asparagus mixture. Season with salt and pepper to taste and garnish with chopped chives.
Sourced from: Barnouin, Kim. “Wild Mushroom and Asparagus Risotto.” Skinny Bitch: Ultimate Everyday Cookbook.