Vegan Mushroom & Asparagus Risotto
2 tbsp olive oil
1/2 cup red onion, finely chopped
1/3 cup white wine
7-8 cups vegetable broth
2 cups mushrooms, sliced
1 bunch asparagus, trimmed and cut into smaller pieces
2 cups arborio rice
2 tbsp nutritional yeast
2 tbsp soy milk (optional)
1 tbsp lemon juice
1/4 tsp salt
Heat oil in a large sauce pan under medium heat. Add onion and cook for 5 minutes. Add vegetable broth to a a small sauce pan, simmer and then lower the temperature to keep the broth warm. Add rice to the large sauce pan with onions, stir and cook for 2 minutes then add the wine. Cook until the wine is absorbed.
Ladle 1 cup of the broth to the rice while stirring. When almost all of the liquid is absorbed, add another cup of broth. Continue stirring and adding broth until you have used 7-8 cups. While cooking the risotto, add mushrooms and asparagus to a seperate pan and cook for 5 minutes or until browned. Set aside.
Cook risotto for about 20 minutes before adding nutritional yeast, soy milk, lemon juice and salt. Stir well and add mushrooms and asparagus. Give it a taste and add more salt if needed. Enjoy!