This Vegan Wild Mushroom, Asparagus and Pea Risotto is so creamy, warm and full of flavor. The magic begins with a light saute of the shallots and garlic. I prefer a slow saute to allow the shallots to just start to caramelize and the garlic to become nice and fragrant. A great Risotto takes time and patience and it starts right at the start.
Now add the Arborio rice to the shallots and garlic. You want to cook the rice for 2 to 3 minutes, stirring occasionally. Just a quick toasting of the rice is all you need.
Nothing goes better with toasted rice, shallots and garlic than a little white wine. You can measure if you want, but I just pour in about a cup and a half, give or take. This is where we start to slowly stir and simmer down the liquids. Patience is the key – so is medium/low heat. Just let the wine infuse into the rice slowly.
Once the wine has cooked into the rice, it is time to start adding the mushroom infused veggie stock. I add 2 cups at a time, stirring often until the liquid has been cooked off and absorbed. To get the creamiest Risotto, you need patience, a lot of stock and a lot of stirring.
After the first 2 cups of stock have absorbed, I add another 2 cups and the asparagus. The asparagus takes the longest to cook, so it goes in first of the veggies. Again, slowly stir, stir, stir until the liquid has been absorbed.
With the next 2 cups of stock, I add the peas and the mushrooms. Trust me, I added the mushrooms, but I just forgot to take a photo of it…..opps. I added the rehydrated wild mushroom mix and the chopped fresh mushrooms. I also start to add in the vegan parmesan and salt and pepper. Same story…..stir, stir, stir.
Keep adding and stirring in the stock 2 cups at a time until the rice is soft and creamy. This can take at least 20 minutes or more. Don’t rush the process if you want the best Risotto ever. Keep adding parm and salt and pepper to taste. Serve immediately and top with some more parmesan. ENJOY!
Vegan Creamy Mushroom Risotto
Ingredients
- 6 to 8 Cups Veggie Stock Warm
- 2 T Avocado oil
- 2 or 3 Shallots Minced
- 5 or 6 Cloves Garlic Minced
- 1/2 oz Dried Mushrooms Wild Blend
- 1 Lb Wild Mushroom Mix Shiitake, Crimini, Mini bella, Chantterelle
- 1 1/2 Cup Arborio rice
- 1 1/2 Cup Dry White Wine
- 1 Cup Frozen peas
- 8 Stalks Fresh Asparagus Cut into small pieces
- 1/2 Cup Vegan parmesan
- Salt and Pepper
Instructions
- Take one cup of the veggie broth and add in the dried mushrooms. I like to microwave for about 3 minutes and then set aside to rehydrate and cool.
- In a fry pan, place a little oil and saute the garlic and shallots over medium heat. Stir frequently and let the shallots caramelize.
- Add the wild mushrooms (stems trimmed and sliced) to this pan and start to sweat down the mushrooms. Cook over medium for about 5 minutes.
- In a heavy bottom sauce pan, add the Arborio rice and some olive oil and toast the rice over medium heat. Do not let the rice turn color.
- Add the wild mushrooms mixture and the rehydrated mushrooms to the rice, stir to mix and add the white wine. Cook over medium heat until most of the wine has evaporated. Stir frequently with a wooden spoon.
- Add the liquid from the rehydrated mushrooms and cook until most of the liquid has evaporated. Add salt and pepper
- This is where you need to be patient and watch the risotto. The goal is to achieve a very creamy texture and this takes time and a lot of stirring. Start adding the warm veggie broth, 1 to 2 cups at a time. You should be at a decent simmer. Cook and stir/stir/stir until most of the liquid has evaporated and keep repeating until veggie stock is gone. Add the asparagus early in the process and the peas towards the end of this process and add salt and pepper to taste.
- Depending on the heat you use, at the end of the veggie stock, you should have a beautifully creamy, and well cooked Risotto. If not, add some additional veggie stock until you get your desired result. It typically takes 25 to 30 minutes to get the risotto just right. You will know it when you get there!
- Finish by stirring in the parmesan cheese and if you really want to be professional, stir in a couple tablespoons of vegan butter to really add to the creaminess!!
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