Savory Vegan Risotto with Golden Mushrooms, Peas, and Asparagus
This Savory Vegan Risotto transcends traditional comfort food with its rich flavors and creamy texture, all while being completely plant-based. Inspired by The Vegan Chef, this dish highlights the earthy notes of golden mushrooms, the freshness of asparagus, and the delightful sweetness of peas. Packed with wholesome ingredients, each bite brings together the richness of nutritional yeast and the aromatic herbs for a meal that's not only hearty but also satisfying. Perfect as a main dish for four or a side dish for six, this risotto gets even better with time — ideal for meal prep enthusiasts looking to enjoy a delicious, nutrient-packed meal throughout the week. Optional ingredients like saffron, peas, and dill allow you to customize this dish to your tastes, making it delightfully versatile. Whether enjoyed fresh or as leftovers, this risotto is sure to impress family and friends alike!
N/A
Servings
300
Calories
16
Ingredients
Ingredients
Vegetable stock
3.5-4 cups (Heat until boiling)
Asparagus
1 lb (Tough ends removed, sliced diagonally into 1-inch pieces)
Onion
1 cup (Diced)
Olive oil
2 tablespoons (For sautéing)
Cremini mushrooms
1.5 cups (Destemmed, cut in half lengthwise, and sliced (may substitute button mushrooms))
Garlic
2 tablespoons (Minced)
Arborio rice
1 cup (Uncooked)
White wine
1/2 cup (Optional)
Saffron thread
1/4 teaspoon (Optional)
Sea salt
to taste (For seasoning)
Black pepper
to taste (Freshly ground)
Frozen peas
1 cup (Optional)
Nutritional yeast flakes
1/3 cup (For flavor)
Fresh parsley
1/4 cup (Finely chopped)
Fresh dill
2 tablespoons (Optional, finely chopped)
Lemon zest
2 teaspoons (Finely grated)
Instructions
1
In a medium saucepan, heat the vegetable stock over medium-high heat until it comes to a boil.
2
While the stock is heating, prepare the asparagus by slicing the spears diagonally into 1-inch pieces. Once the stock is boiling, place the asparagus pieces in a fine mesh strainer and blanch them in the boiling stock for 2 minutes.
3
Carefully remove the strainer from the stock and set the blanched asparagus aside. Reduce the heat of the vegetable stock to low to keep it warm.
4
In a large saucepan, add the olive oil and sauté the diced onions over medium heat for 3 minutes until softened.
5
Add the sliced cremini mushrooms and minced garlic to the onion. Sauté the mixture for another 3 minutes until the mushrooms become tender and fragrant.
6
Stir in the Arborio rice, ensuring that it is well-coated with the sautéed mixture. Cook for an additional 2 minutes, stirring constantly, until the rice is lightly toasted and turns opaque.
7
If using, add the white wine and saffron threads to the rice mixture. Season with sea salt and freshly ground black pepper to taste. Stir well and allow the wine to absorb completely.
8
Once the initial liquid has been absorbed, begin adding the warm vegetable stock, 1/2 cup at a time. Stir occasionally and let each addition absorb fully before adding more stock.
9
Continue this process until only 1/2 cup of the stock remains. Stir in the blanched asparagus, frozen peas (if using), nutritional yeast, parsley, dill (if using), and lemon zest, mixing well.
10
Cook for an additional 2-3 minutes, adding the remaining stock as needed to achieve a creamy consistency. Taste and adjust seasonings as desired before serving.
Nutrition Information
6g
Fat
60g
Carbs
9g
Protein
7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Vegan Risotto with Golden Mushrooms, Peas, and Asparagus?
It is a rich and creamy plant-based comfort food dish that highlights earthy mushrooms, fresh asparagus, and sweet peas.
Is this recipe entirely vegan?
Yes, the recipe uses vegetable stock and nutritional yeast instead of animal products to achieve its savory, creamy flavor.
How many calories are in one serving of this risotto?
Each serving contains approximately 300 calories.
What kind of mushrooms should I use for this recipe?
The recipe calls for 1.5 cups of cremini mushrooms, but button mushrooms can be used as a substitute.
How do I prepare the asparagus?
Remove the tough ends and slice the spears diagonally into 1-inch pieces before blanching them in boiling stock for 2 minutes.
What type of rice is used in this risotto?
This recipe uses 1 cup of uncooked Arborio rice to ensure a creamy texture.
How much vegetable stock is required?
You will need between 3.5 to 4 cups of vegetable stock.
Can I include white wine in this recipe?
Yes, adding 1/2 cup of white wine is an optional step that enhances the flavor profile.
What is the purpose of nutritional yeast in this dish?
Nutritional yeast flakes provide a savory, cheesy flavor and contribute to the creamy consistency.
How much protein does this vegan risotto provide?
Each serving provides 9g of protein.
Is this recipe high in fiber?
Yes, it contains 7g of fiber per serving.
How much fat is in this risotto?
There are 6g of fat per serving.
What are the optional ingredients?
Optional ingredients include white wine, saffron threads, frozen peas, and fresh dill.
How do I add the vegetable stock to the rice?
Add the warm stock 1/2 cup at a time, stirring occasionally and allowing each addition to absorb fully before adding more.
How long do I sauté the onions?
Sauté the diced onions for 3 minutes until they are softened.
When do I add the garlic and mushrooms?
Add the sliced mushrooms and minced garlic to the onions and sauté for another 3 minutes until tender.
What amount of garlic is needed?
The recipe requires 2 tablespoons of minced garlic.
How long should the rice be toasted?
Stir the Arborio rice into the vegetable mixture and cook for 2 minutes until lightly toasted and opaque.
When is the lemon zest added?
Add 2 teaspoons of finely grated lemon zest in the final cooking stage, once most of the stock has been absorbed.
Can I use saffron in this recipe?
Yes, you can add 1/4 teaspoon of saffron threads for extra flavor and color.
How many servings does this recipe provide?
It serves 4 people as a main dish or 6 people as a side dish.
What fresh herbs are recommended?
The recipe uses 1/4 cup of finely chopped fresh parsley and 2 tablespoons of optional fresh dill.
How much onion should I use?
You will need 1 cup of diced onion.
Is this risotto suitable for meal prep?
Yes, the flavors improve over time, making it ideal for leftovers and meal planning.
What amount of frozen peas should be added?
If you choose to use them, add 1 cup of frozen peas.
How do I season the dish?
Season with sea salt and freshly ground black pepper to taste.
How much olive oil is used?
The recipe calls for 2 tablespoons of olive oil for sautéing.
How many carbohydrates are in a serving?
Each serving contains 60g of carbohydrates.
What is the first step in the instructions?
The first step is to heat the vegetable stock in a medium saucepan until it comes to a boil.
How long is the final simmer?
After adding the vegetables and nutritional yeast, cook for an additional 2-3 minutes until creamy.