Vegan French Lunch Masterpiece: Aromatic Wild Mushroom Risotto with Roasted Asparagus & Cherry Tomato Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups Arborio rice 1/2 oz dried porcini mushrooms 1/2 oz shiitake mushrooms 4 cups vegetable broth, warmed 1/2 cup white wine 1/4 cup nutritional yeast 2 tbsp olive oil 2 tbsp vegan butter Salt and pepper, to taste 1 lb fresh asparagus 2 cups cherry tomatoes 2 cloves garlic 1 tbsp fresh thyme 1 tbsp fresh parsley 1 tbsp lemon zest 1 tbsp lemon juice

Instructions

1. Rehydrate the dried porcini and shiitake mushrooms in warm water for 20 minutes, then drain and chop. In a large saucepan, heat olive oil and sauté garlic, rehydrated mushrooms, and thyme until fragrant. Add Arborio rice and toast for 2 3 minutes, stirring constantly. Pour in white wine, stirring until absorbed. Gradually add warmed vegetable broth, 1 cup at a time, allowing each addition to be absorbed before adding more. Stir frequently and cook until the risotto is creamy and al dente. Season with salt, pepper, and nutritional yeast. Set aside. Preheat oven to 400°F (205°C). Toss asparagus with olive oil, salt, and pepper. Roast for 12 15 minutes until tender. In a bowl, combine cherry tomatoes, parsley, lemon zest, lemon juice, salt, and pepper. Set aside. To plate, divide risotto among two dishes, forming a mound in the center. Arrange roasted asparagus around the risotto. Top with cherry tomato salad.

Chef’s Insight

To emphasize the creamy texture of the risotto, make sure to stir it frequently during cooking.

Notes

This recipe is perfect for a vegan, gluten-free, and dairy-free diet.