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A creamy, comforting wild mushroom and asparagus risotto with garlic, olive oil and fresh thyme leaves for a harmonious balance of flavours. This easy vegan mushroom risotto recipe combines flavourful wild mushrooms and al dente risotto rice enveloped in a silky, savoury glaze. It’s decadent enough to feel like a treat but quick enough to enjoy on a weeknight.
This wine-free version uses lemon juice to create a bit of bite without the need to open a bottle, and a combination of nutritional yeast and vegan parmesan for that cheesy Italian risotto flavour.
Serve with crispy fried onions, a sprinkle of dairy free parmesan and fresh thyme leaves.
This creamy vegan mushroom risotto is:
Rich
Comforting
Cheesy
Salty
Savoury
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit I love seeing your re-creations 🙂
The Video Recipe:
The Written Recipe:
Creamy Wild Mushroom and Asparagus Risotto (Alcohol Free)
Ingredients
- 40 g dried mushrooms (porcini works well)
- 250 ml boiling water
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tbsp thyme leaves (fresh)
- 100 g onion (finely diced)
- 250 g mushrooms (chopped)
- 300 g risotto rice
- 500 ml vegetable stock
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 30 g vegan parmesan
- 100 g asparagus (cut into bite sized pieces)
To serve:
- 4 tsp thyme leaves (fresh)
- 4 tbsp vegan parmesan
- 4 tbsp crispy fried onions
Equipment
- 30cm Cast Iron Casserole Pan
Instructions
- Put the dried mushrooms in a bowl and pour over 250ml of boiling water. Leave them to soak and rehydrate for 30 minutes.40 g dried mushrooms, 250 ml boiling water
- Remove the rehydrated mushrooms from the bowl and roughly chop them. Reserve the liquid for later.
- Heat the olive oil in a large pan. Add the garlic, thyme, onion and both types of chopped mushrooms (fresh and rehydrated). Fry for 7 minutes until the mushrooms and onions are cooked.2 tbsp olive oil, 3 cloves garlic, 1 tbsp thyme leaves, 100 g onion, 250 g mushrooms
- To the same pan add the rice, stock, lemon juice, mushroom water, nutritional yeast and vegan parmesan and simmer for 10 minutes, stirring occasionally.300 g risotto rice, 500 ml vegetable stock, 2 tbsp lemon juice, 2 tbsp nutritional yeast, 30 g vegan parmesan
- Add the asparagus, stir and simmer again until the rice has absorbed the liquid and is al dente – approximately 5-10 minutes. Taste and season as necessary.100 g asparagus
- Serve with a sprinkling of fresh thyme, more vegan parmesan and crispy fried onions.4 tsp thyme leaves, 4 tbsp vegan parmesan, 4 tbsp crispy fried onions
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
