Roasted Asparagus and Mushroom Risotto (Non-Dairy)

local_grocery_store Ingredients

• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 8 oz mushrooms, sliced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups arborio rice
• to taste salt
• to taste pepper

restaurant_menu Method

1. 1.Preheat the oven to 400 degrees F. Toss the asparagus and mushrooms with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 15-20 minutes, or until tender and caramelized.
2. 2.Meanwhile, heat the vegetable broth in a saucepan and keep it warm over low heat. In a separate large saucepan, heat some olive oil over medium heat. Add the onion and garlic and saut\u00e9 until soft and translucent, about 5 minutes.
3. 3.Add the arborio rice to the saucepan and stir to coat with the oil. Cook for 2-3 minutes, or until the rice is lightly toasted. Add a ladleful of warm broth to the rice and stir until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is tender and creamy, about 20-25 minutes.
4. 4.Stir in the roasted asparagus and mushrooms. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightBe sure to use arborio rice for the creamiest, most luxurious risotto.
• chevron_rightIf you don't have vegetable broth, you can use chicken broth or water instead.
• chevron_rightFeel free to add other veggies or proteins to the risotto, such as peas, spinach, or shrimp.