1. “Enchanting Nordic Forest Vegan Feast: Wild Mushroom Risotto with Lemon Herb Asparagus”

Allergens

9. - None, as long as using mushrooms and nutritional yeast free from allergens for those with such restrictions.

Ingredients

• 3.
• 2 cups Arborio rice 4.
• 1 cup wild mushrooms (chanterelle, porcini, and oyster) 5.
• 1/2 cup white wine 6.
• 4 cups vegetable broth 7.
• 1 bunch of asparagus 8.
• 1/3 cup nutritional yeast 9.
• 1/4 cup lemon juice 10.
• 1/4 cup fresh herbs (parsley, dill, and chives) 11.
• 2 tablespoons olive oil 12.
• Salt and pepper to taste

Instructions

1. Sauté mushrooms in olive oil until tender and fragrant.
2. In a large pot, heat vegetable broth and keep warm.
3. In another pot, toast Arborio rice until translucent.
4. Gradually add white wine to the Arborio rice, stirring constantly.
5. Add warmed vegetable broth to the rice in small increments, stirring frequently and allowing each addition to be absorbed before adding more.
6. While the risotto is cooking, blanch asparagus for 4 minutes and then immediately plunge into ice water to halt cooking and preserve color.
7. In a separate pan, sauté lemon herb mixture with nutritional yeast until fragrant.
8. Season risotto with salt and pepper to taste.
9. Combine mushrooms and lemon herb sauce with the cooked risotto.
10. Serve the risotto on individual plates, placing blanched asparagus alongside or atop the dish for visual appeal.

Chef’s Insight

16. - The secret to perfect risotto is constant stirring and adding broth incrementally.

Notes

19. - Serve with a glass of crisp white wine to enhance the flavor profile.