Mushroom & Asparagus Risotto

Updated at: Thu, 07 Mar 2024 00:13:22 GMT

Step 1

Prepare your vegetables. Finely dice the shallots and garlic. Chop the mushrooms and asparagus. Finely chop the parsley.

Step 2

Add 0.5 L of boiling water to the porcini mushroom and set aside to rehydrate the mushrooms. We will use the liquid later as part of the stock.

Step 3

On medium heat, add half of the vegan butter to a pot. Once melted, add the thyme, shallots, and garlic and cook for a couple of minutes until fragrant.

Step 4

Stir in the rice and mix through until all the rice is coated with the buttery mixture. Deglaze the pot with the white wine.

Step 5

Reduce to low heat and add in the chopped mushroom. Slowly stir in the porcini liquid and keep stirring. Be careful not to leave the pot unattended for too long, as you might risk the rice sticking to the bottom.

Step 6

Add the asparagus and parsley. Once you have used all the porcini liquid, start adding the vegetable stock using the same method. You can use homemade or store-bought stock.

Step 7

Once you’ve used all your liquid, make sure to taste the rice. You want it to be perfectly cooked and not crunchy. This will be good for judging how much salt you need to add, if any.

Step 8

Stir in the rest of the vegan butter and 2 tbsp of truffle oil. Plate the risotto. If using garnishes, place 3 asparagus on top of each plate with a few mushrooms. Crack some black pepper, sprinkle the parsley, a little bit of vegan cheese, and the rest of the truffle oil.

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