Golden Mushroom Pea and Asparagus Risotto Vegan
Indulge in the creamy, plant-based perfection of our Golden Mushroom Pea and Asparagus Risotto, a vegan masterpiece brimming with flavor and texture. This rich and comforting dish combines tender Arborio rice with a medley of golden mushrooms, crisp asparagus, and sweet peas, simmered to perfection in a warm vegetable broth. A dash of nutritional yeast and a splash of lemon juice elevate the flavors, while fresh parsley adds a burst of color and freshness. Cooked with the classic risotto technique of slow stirring, this recipe achieves its signature velvety consistency without any dairy. Perfect for weeknight dinners or elegant gatherings, this vegan risotto is a wholesome, satisfying way to savor the season’s best produce.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine (optional, substitute with vegetable broth if needed)
- 5 cups Vegetable broth, warmed
- 1 cup Golden mushrooms, cleaned and sliced
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 1 cup Frozen peas, thawed
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable broth in a small pot over low heat to keep it warm.
In a large, deep skillet or pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the Arborio rice to the skillet and stir constantly for 1-2 minutes to lightly toast the grains.
Deglaze the pan by adding the white wine (if using) and stirring until it is absorbed. If not using wine, skip this step and proceed to adding the broth.
Start adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Repeat this process until the rice is cooked to an al dente texture, about 20-25 minutes.
While the risotto is cooking, heat 1 tablespoon of olive oil in a separate pan over medium heat. Sauté the golden mushrooms for 5-6 minutes until tender and golden brown. Set aside.
Add the asparagus pieces to the risotto during the last 5 minutes of cooking to allow them to cook until tender but still crisp.
In the final few minutes of cook time, stir in the cooked mushrooms, thawed peas, nutritional yeast, and lemon juice.
Season the risotto with salt and black pepper to taste.
Remove the risotto from heat and let it sit for 2-3 minutes. The consistency should be creamy and slightly loose.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
