Your best Vegan asparagus and mushroom risotto

A creamy, comforting wild asparagus and mushroom risotto with garlic, miso, vegan parmesan, and a heap of fresh thyme and parsley gives a harmonious balance of flavors.

Looking for a new and exciting twist on traditional risotto? Look no further than this tasty and not-your-typical recipe for asparagus and mushroom risotto. Combining the earthy nutty flavors of mushrooms with the bright, fresh taste of asparagus, this risotto is a flavorful and satisfying dish that surely adds a spring feel to your menu!

This recipe is perfect for a cozy night in or a dinner party with friends, is easy to make, and is packed with lots of fresh flavors.

My favorite 2 veggies in one dish!

This recipe for asparagus and mushroom risotto is unique because it combines two distinct flavors that are not typically found in traditional risotto recipes. Additionally, the recipe adds a unique twist by including the asparagus into the risotto itself, rather than serving it as a separate side dish. The mushrooms also add a depth of flavor and texture to the dish, making it even more interesting and delicious. Finally, I have used one of my favorite ingredients in my kitchen lately. It is miso! It adds a beautiful salty umami flavor that pairs so well with the earthy flavors of the mushrooms and asparagus. This recipe is a fresh and unusual take on a classic risotto dish.

What is miso?

Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple.

Health benefits of miso

Miso has several health benefits. It is a good source of protein, vitamins, and minerals, including B vitamins, vitamin E, and potassium. Miso is also rich in probiotics, which can promote gut health and boost immunity.

Where can I find miso?

You can find miso in most health food stores, Asian markets, and many supermarkets. Miso is available in a range of colors and flavors, from light and sweet to dark and salty. White or light-colored miso is milder in flavor and works well in dressings and marinades, while darker miso has a stronger, saltier flavor that is great for soups and stews. When buying miso, look for organic brands that are free of additives and preservatives.

Ingredients needed for perfect asparagus and mushroom risotto

asparagus – it is the season for asparagus so we are lucky to get nice fresh and crunchy yumminess. If you are not a fan of asparagus you could substitute other green vegetables, such as peas or green beans.

mushrooms– I have used the button mushroom but of course, feel free to use whichever mushrooms you like.

arborio rice – this is something I would not recommend for obvious reasons. Arborio rice is a short-grain rice that is commonly used for making risotto because of its high starch content. When it is cooked, the starch in the rice is released and creates a creamy texture, which is a sign of a good risotto.

vegetable broth – I love using the homemade vegetable stock that I prepare from veggie scraps. If you don’t have it on hand you can use shop-bought or even a stock cube dissolved in water.

onion and garlic – you can totally omit this and go straight into toasting your rice but they give a nice flavor to the dish.

lemon juice and zest– Lemon brings a bright, fresh flavor to the dish, which helps to balance out the richness of the risotto.

miso – If you don’t have miso, you could use soy sauce or a vegan bouillon cube instead.

extra flavor enhancements

vegan parmesan – if you don’t have vegan parmesan you can use nutritional yeast which is a deactivated yeast that is often used as a vegan cheese substitute. It has a slightly nutty, cheesy flavor.

thyme and parsley – Together, thyme and parsley can help enhance the other flavors in the dish and add some depth and complexity. However, if you don’t like these herbs, or don’t have them on hand, you could substitute other herbs that you prefer, such as basil or oregano.

vegan butter – that one little tablespoon will add the magic. It adds richness and flavor to the dish and brings the creamy, velvety texture of this risotto to the next level.

The tradition of asparagus and mushroom risotto with a twist

This recipe for mushroom and asparagus risotto is not drastically different from other risotto recipes. However, it does have some unique features and flavor combinations that make it stand out.

In terms of technique, this recipe uses the traditional method of adding warm broth to the rice one ladleful at a time, stirring constantly until the rice is tender and the risotto is creamy. This process requires patience and attention to detail, but it is essential for achieving the perfect texture and flavor of the dish. However, is so worth it! This recipe is a delicious and comforting dish that is perfect for a cozy dinner or a special occasion.

This easy mushroom and asparagus risotto is:

Rich

Comforting

Cheesy

Salty

Savoury

EXPERT tips for making a delicious asparagus and mushroom risotto:

Use Arborio rice: Risotto is traditionally made with Arborio rice, which has a high starch content that gives the dish its creamy texture.

Use good quality stock: The quality of your stock will affect the overall taste of the dish. Using a homemade stock would definitely elevate this risotto but if you don’t have time to make your own use a good-quality store-bought one for the best results.

Cook the asparagus and mushrooms separately: Cook the asparagus and mushrooms separately and add them to the risotto towards the end of cooking. This will help prevent them from overcooking and becoming mushy. Nothing worse than overcooked asparagus!

Add the liquid gradually: Add the hot liquid (stock or water) gradually, stirring constantly until it is absorbed before adding more. This will help release the starch from the rice and create a creamy consistency. It is kind of the traditional way.

Don’t overcook the rice: Cook the rice until it is al dente (firm to the bite), as overcooking will cause the risotto to become mushy.

Add the vegan Parmesan cheese and butter at the end: Stir in some grated Parmesan cheese and a knob of butter at the end of cooking for extra richness and flavor.

Season well: Taste and season the risotto with salt and pepper before serving, and adjust the seasoning to your taste. Just be aware that miso is quite salty.

Storage

Allow the asparagus and mushroom risotto to cool completely before storing it in an airtight container. Store the risotto in the refrigerator for up to 3-4 days.
If you have any leftovers you can also freeze the risotto for up to 2-3 months. However, keep in mind that the texture may change slightly after defrosting it and reheating it.

Reheating asparagus and mushroom risotto

To reheat this risotto, you can gently heat it in a saucepan over low to medium heat. However, add a splash of vegetable broth or water to help loosen the risotto and prevent it from drying out. Stir occasionally to make sure that the risotto is evenly heating.

Enjoy your delicious vegan asparagus and mushroom risotto, even as leftovers!

Other recipes you might want to try

Savoury buckwheat pancakes

Nutty pear calzone! – yum!

Buckwheat porridge

Cinnamon roll for one

If you try this recipe for Asparagus and risotto, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Asparagus and mushroom risotto

longhanna

A creamy, comforting wild mushroom and asparagus risotto with garlic, miso, vegan parmesan, and a heap of fresh thyme and parsley gives a harmonious balance of flavors.

4.96 from 68 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

45 minutes mins

Course dinner, lunch, Soup

Cuisine Italian

Servings 4 people

Ingredients

  

1x2x3x

• 450 gram asparagus
• 250 grams mushrooms
• 2 cups arborio rice
• 4 cups vegetable broth
• 1 small onion
• 3 cloves garlic
• 3 tblsp lemon juice
• 2 tbls miso
• 1 tblsp olive oil
• ½ cup vegan parmesan
• 1 tblsp lemon zest
• 1 tsp thyme
• 1 tsp parsley
• 1 tblsp vegan butter

Instructions

 

• In a large pot, bring the vegetable broth to a simmer and keep it on low heat.
• In a separate pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
• Add the arborio rice to the pot and stir for 1-2 minutes until the rice is coated in the oil and begins to toast slightly.
• Begin adding the simmering vegetable broth to the pot, one ladleful at a time, stirring constantly until the liquid has been absorbed before adding more. Repeat this process until the rice is cooked through and has a creamy consistency.
• In a separate pan, heat a small amount of olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender. Remove from heat.
• Add the asparagus to the pot with the risotto and continue to stir until the asparagus is tender and bright green.
• Remove the pot from heat and stir in the grated Parmesan cheese , miso and the butter. Season with salt and pepper to taste. Add your parsley and thyme.
• Serve the risotto in bowls and top with the cooked mushrooms.
• Enjoy your delicious and unique asparagus and mushroom risotto!

Keyword easy plant based, easy vegan dinner, quick and easy recipe, simple recipe, summer dinner recipe

Tried this recipe? ❤ Love to see your creations!Mention @_pronounced_ on Instagram or tag #_pronounced_!

💡 fun facts about risotto:

• Risotto is a traditional Italian dish that originated in Northern Italy in the 16th century. It was originally made with barley, not rice.
• The word “risotto” comes from the Italian word “riso,” which means “rice.”
• Risotto is traditionally made with Arborio rice, but other short-grain rice varieties like Carnaroli and Vialone Nano are also used.
• Risotto is typically cooked in a wide, shallow pan called a “risottiera” that allows for even cooking and stirring.
• The stirring process involved in making risotto helps release the starch from the rice. It gives the dish its creamy texture.
• Risotto can be made with a variety of ingredients, including vegetables, meats, seafood, and cheese.
• The most famous risotto dish is probably “risotto alla milanese,” which is made with saffron and Parmesan cheese.
• In Italy, risotto is typically served as a first course, but it can also be served as a main dish.
• Risotto is a popular dish worldwide, and many countries have adapted it to their own cuisine. For example, in Spain, “paella” is a similar rice dish that is often flavored with saffron and cooked with seafood.
• October 1st is celebrated as National Risotto Day in Italy.

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