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