Wild Mushroom and Asparagus Risotto
Plant-based | Gluten-free | Italian | Comfort food
Umami-rich mushrooms and earthy asparagus are the dream team in this classic Italian rice dish. Fragrant garlic, bright lemon juice, and herbaceous dill create rich flavor. Wholesome brown rice replaces traditional Arborio and soaks up savory veggie stock and white wine until every grain becomes deliciously tender.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Low-sodium vegetable broth | 3 cups | Plus 3 cups water |
| Mixed fresh mushrooms | 4 cups | Cremini, shiitake, oyster, and/or chanterelle, halved or chopped |
| Onion | 1 cup | Chopped |
| Garlic | 2 tbsp | Minced |
| Dry white wine | ¼ cup | Or low-sodium vegetable broth |
| Short grain brown rice | 2 cups | |
| Fresh asparagus | 1 lb | Trimmed, cut into 1-inch pieces |
| Lemon juice | 1 tbsp | |
| Fresh dill | 1 tbsp | Chopped |
| Sea salt | ½ tsp | |
| Black pepper | ½ tsp | Freshly ground |
| Nutritional yeast | 1-2 tbsp | Optional, for topping |
| Lemon wedges | For serving |
Method
Section titled “Method”-
Warm broth: In medium saucepan, combine broth and 3 cups water. Bring to boiling; reduce heat to keep warm.
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Sauté vegetables: In 4- to 5-quart Dutch oven, cook mushrooms, onion, and garlic over medium 5-6 minutes, stirring occasionally and adding hot broth 1-2 tablespoons at a time as needed to prevent sticking.
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Add wine: Add wine; cook 1-2 minutes until evaporated. Add rice; cook 1-2 minutes until rice smells nutty.
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Cook risotto: Add ½ cup hot broth to rice mixture; stir frequently until absorbed. Continue adding broth in ½-cup increments until rice is nearly tender, about 45 minutes.
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Add asparagus: Add asparagus; cook 3-5 minutes more until rice and asparagus are tender.
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Finish: Stir in lemon juice, dill, salt, and pepper. Sprinkle with nutritional yeast if using. Serve with lemon wedges.
Mushroom variety: Use any combination of mushrooms you have available
Make it your own: Add spinach or kale at the end for extra greens
Stir constantly: This releases the starch and creates creaminess
Storage
Section titled “Storage”- Refrigerate: Up to 3 days
- Note: Risotto is best served immediately; it firms up when refrigerated
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~389
- Protein: 11g
- Carbs: 86g
- Fiber: 10g
- Fat: 3g
Adapted from: Nancy Macklin / Forks Over Knives
Prep: 1 hour | Cook: 1 hour | Serves: 4