Mushroom & Asparagus Risotto - Vegan & Gluten-Free Recipe

I am a master of risottos. I have learned to make it from the best chefs in Italy.

I love risottos in every variant possible, but I prefer them to be vegan. 

Becuase of that, I have invented several recipes myself. Unique recipes, extremely brave and unbelievably tasty. I will share them with you on this page. 

Some of this recipes were published on my other blogs: While I breathe, I hope & De Gustibus Non Est Disputandum.

I must admit that I am not fond of asparagus. I don't know why. I can say that they are tasty and delicious, but I don't buy them often. 

Probably because I wasn't brought up seeing them anywhere. 

However, I use them in my risottos. 

I love mushrooms though. Not necessarily these white one, but those very flavoured that are difficult to find in England. I guess flavoured mushrooms are not loved in the UK. 

I actually looked online and I couldn't find the name of any mushroom I know. 

They are Italian and you can find them dry. 

Degree of difficulty: low

Preparation time: 20 minutes

Servings: 2

Ingredients

• 250 -300 g rice
• 5 pieces of asparagus
• 200 g mushrooms
• 1 yellow onion or leek
• 1 +1/2 cup water / soup ( warm/hot about 300 ml )
• 2 tablespoons olive oil
• 2-3 cloves of garlic or 1/2 teaspoon garlic powder
• 1/2 teaspoon of salt
• Indicated / recommended 1 chilli / paprika 1 teaspoon ( burns fat , improves circulation , helps digestion and is AFRODIZIAC . : P)
• Optional: white wine 50 ml (1/2 cup ), grated cheese, a piece of butter – if you're not vegan or vegetarian.

No need for other spices. You'd cover the gorgeous taste of the asparagus. It's a pity!

Method of preparation

• Clean, wash and dice the onion 
• Wash the asparagus + mushrooms, chop them
• Pour the oil into a saucepan
• If you add garlic, now is the time time. Dice/mince/crush it with the back of a knife. Add it and leave for 1 minute. Avoid burning it. It becomes bitter. - If it's dry/dust put it at the end.
• Add the onion, leave it for 4 minutes to slow cook (enough to soften it), then add the asparagus+ mushrooms, leave all for another 5 minutes

• Add the rice ( if you are gluten intolerant you should wash it a few times before use). 
• Mix thoroughly for 1 minute or 2

• If you put wine now is the time. Pour it into the pan. Increase the heat and stir until it evaporates (about 2 minutes, depending on the heat).
• If not, add warm/hot water or broth/stock enough to cover the rice. Beware that you may need more. I do not recommend you to add it all right away. Stir.

• When it starts to boil, lower the heat, cover and let it slowly cook for 10 minutes (not an Italian way!). Check from time to time, and add more water/broth, 5-10 tablespoons. Leave for 5 minutes more and so on. Be careful not to burn it or set the house on fire! 
• When ready, depending on your taste ( I like it " al dente " ), stop the heat, leave it covered for 2-3 minutes. 
• If you add butter and cheese – assuming you are not vegan or vegetarian – now is the time. Stir thoroughly and serve it hot with Parmigiano Reggiano on top. If you are not vegan. Then don't add it. Add some parsley instead.

Absolutely beautiful!

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