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Creamy Mushroom & Asparagus Risotto

With a little patience, and a little time you can put together the most delectable risotto. It will be worth every second!


1-2 bunches of Asparagus, chopped

12 oz of Mushrooms, chopped

1.5 cups of arborio rice

4 cups of chicken-less broth, warm

2 garlic cloves, minced

Olive oil

1/3 cup of butter

1/3 cup of Follow Your Heart shredded Parmesan

1 lemon juiced

2 tbl of nutritional yeast


In a large frying pan add in a little olive oil

Heat over medium high heat

Add in your mushrooms

Saute for 4-5 minutes

Remove from pan and set aside

Add more olive oil to the pan

Keeping heat at medium

Add in your garlic, cook for 1-2 minutes

Add in your rice

Spread around in oil and cook for 2-3 minute until the rice starts to turn translucent

Add in 1/2 cup of your chickenless broth

Stirring often until all the broth has absorbed (takes 2-3 minutes)

Continue this process until the rice is cooked and your broth is gone (adding more broth if needed)

Add in your butter, chopped asparagus, and cooked mushrooms

Mix well

Add in your cheese and nutritional yeast

Squeeze in lemon

Serve and enjoy, feel free to top with additional parmesan


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