Creamy Wild Mushroom Risotto with Roasted Asparagus and Vegan Parmesan

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups Arborio rice
• 1/4 cup white wine
• 4 cups vegetable broth
• 1 lb wild mushrooms (such as cremini, shiitake, and oyster)
• 1 bunch asparagus
• 1/2 cup vegan parmesan cheese
• 1 medium shallot
• 3 cloves garlic
• 1 tablespoon fresh thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Snap off the tough ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for 15 20 minutes or until tender. Set aside to cool slightly.
2. In a large saucepan, heat the vegetable broth over medium heat and keep it warm.
3. In another pan, heat olive oil over medium heat. Finely chop shallot and garlic, and sauté in the olive oil until softened. Add fresh thyme and cook for an additional minute.
4. Stir in Arborio rice and toast for 2 3 minutes until slightly translucent. Pour in white wine and stir continuously until absorbed.
5. Begin adding the warm vegetable broth to the rice, one ladle at a time, allowing each addition to be absorbed before adding the next. Continue this process until the rice is cooked al dente and creamy.
6. Meanwhile, chop your wild mushrooms into bite sized pieces. Once the risotto has reached its desired consistency, add the mushrooms and continue cooking until tender and well incorporated. Season with salt and pepper to taste.
7. To plate, spread a portion of the risotto onto each of four plates, creating a mound in the center. Arrange roasted asparagus spears around the edges of the risotto mound. Sprinkle generously with vegan parmesan cheese.
8. Serve immediately and enjoy!

Chef’s Insight

Using wild mushrooms adds depth and complexity to the flavor profile of this dish. You can mix and match different types of wild mushrooms to find your favorite combination.