Portobello Mushroom & Asparagus Risotto [vegan + gluten free]

One great thing about having a food blog is that when I want to look up a favorite recipe or get meal planning inspiration, I often can just look it up on my blog (+ lots of my favorite food blogs!). I tend to put recipes that I constantly make on the blog. After all, this is a place where I share my passion of cooking and baking with all of you lovely people.

Every now and then, I realize that there’s a longtime favorite meal that I’ve never posted on here. This happened recently when my husband requested asparagus & mushroom risotto for dinner… and when I tried to look up the recipe, I realized it was yet to be shared.

I first started making asparagus & portobello mushroom risotto when I found it in the Skinny Bitch cookbook probably a good 5 years ago.

At the time I was learning to cook more vegan meals, and had little idea what things like nutritional yeast and Earth Balance were. Skinny Bitch includes a couple of recipes that I’ve often made over the years.

I’ve adapted the risotto to my taste over the years, and today I wanted to share my version of it with you!

One thing to note is that you can adjust the amount of nutritional yeast depending on your taste. For some reason, I like the risotto with just a bit sprinkled in, but if you know that you like your risotto “cheesier” you can mix more nutritional yeast into the dish.

Risotto is a labor of love. It may seem like it takes an endless amount of adding broth in, stirring, adding broth in, stirring… but it makes for one creamy, delicious (as well as vegan & gf) meal in the end!

Portobello & Asparagus Risotto [vegan]

Foodie Loves Fitness, adapted from Skinny Bitch

5 from 2 votes

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 4

Calories 260 kcal

Ingredients

  

1x2x3x

• 6 cups vegetable broth
• 1 cup Arborio rice
• 1 portobello mushroom cap
• 1 medium bunch of asparagus
• 1/3 cup white wine
• 1 TBSP extra virgin olive oil
• 1 TBSP Earth Balance buttery spread or regular butter if not making the dish vegan
• 2 garlic cloves
• 1/4 yellow onion
• Salt & pepper to taste
• Nutritional yeast to taste or parmesan cheese if not making the dish vegan; I'd recommend starting off with a few TBSPs at a time to achieve desired level of cheesiness/saltiness.

Instructions

 

• Remove the portobello mushroom stem and roughly chop. Trim the asparagus and cut into bite-sized pieces.
• Add the vegetable broth to a large saucepan and heat over low heat. Cover and keep warm.
• In a large saute pan over medium heat, add in the olive oil. Once warmed, add in the portobello and asparagus pieces. Saute until lightly browned, about 10 minutes.
• Meanwhile, mince the garlic cloves and onion.
• Once the veggies are tender, season with salt & pepper, remove from heat & transfer to a medium bowl.
• Using the same saucepan, heat the Earth Balance over medium heat. Add in the onions and garlic and sauté until lightly browned.
• Add in the Arborio rice and stir. Add the wine and stir until the wine is mostly absorbed. Add 1 cup of the warm broth and cook, stirring constantly, until nearly absorbed. Continue adding the broth 1/2 cup at a time, stirring frequently and letting each additional broth be absorbed before adding more. Continue adding the broth until the rice is tender and creamy, 30-40 minutes.
• Stir the mushrooms and asparagus into the risotto. Season with salt and pepper to taste, and add in nutritional yeast to taste. Serve the risotto while it's nice & warm!

Notes

Note: Nutritional info does not include nutritional yeast.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 47gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 1mgFiber: 1g

Tried this recipe?Let us know how it was!

Tell me.. Risotto: love it, like it, or hate it? Which veggie do you most prefer – asparagus, broccoli or green beans?