A Mushroom Lovers Mother's Day Risotto

Ann's Mother's Day post:

So, we've been super busy with all this wonderful weather and P90x workouts (Ali for that latter), and feeling like I've neglected the blog.

 

Honestly, I've been riding the post-lab high, and cooking up some crazy great stuff.  But have failed to document the process in all my excitement.  However I did churn out a another wonderful risotto recipe that a newly vegan friend sent me.  And of course it included mushrooms, which my family detests......but Ali and I fell in love with this one.

So this was our special treat for our own Mother's Day.   So if you're a mom, dog mom, or just a mushroom lover, treat yourself to something special with this recipe.  Not as grueling as the butternut squash risotto, but still requires that constant stirring.

Oh but it's worth it.

Love & Kale,
Ali

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 Mushroom & Asparagus Risotto
Original Recipe here.  I tweaked it a bit.

Print here.

Ingredients:

• 1 onion, diced
• 4-6 cloves garlic, minced
• 1 bunch of asparagus, woody stalks removed and chopped into 1-2 inch pieces
• 16 oz. mushrooms, roughly chopped
• 1 tsp dried thyme
• 1/2 - 1 tsp salt (to taste)
• 1/2 cup white wine (optional - I didn't use it)
• 1 cup Arborio rice, uncooked
• 3 cups vegetable broth
• 2 cups spinach, chopped
• 2 tsp nutritional yeast (optional)
• 1/4 tsp onion powder (optional)
• 1-2 tsp lemon juice

Instructions:

1. Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). 
2. Add mushrooms, thyme, salt, and white wine (if using), and heat until mushrooms are softened, another 3-5 minutes or so. 
3. Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies). Add vegetable broth 1/2 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more - this takes about 3-5 minutes or so each time.
4. Once you've added almost all the broth, add the spinach, nutritional yeast, onion powder, lemon juice and the rest of the broth and stir until the spinach is wilted - 2-3 minutes. 
5. Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately and ENJOY.

Ingredients

Chop up your asparagus

Add in your veggies

Add in spinach and remaining broth

Lovely Mushroom Asparagus Risotto, in all its glory