With a little patience, and a little time you can put together the most delectable risotto. It will be worth every second! This particular risotto includes mushrooms and asparagus to really make a rich and delicious risotto!
Ingredients
1 bunch of Asparagus, chopped
12oz of Mushrooms, chopped
1.5 cups of arborio rice
4-6 cups of chicken-less broth or vegetable broth, warm
2 garlic cloves, minced
Olive oil
2-4 tbsps of vegan butter
1/3 cup of Follow Your Heart shredded Parmesan
1 lemon juiced, plus more for serving
Salt and pepper
Freshly chopped parsley
Directions
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
Add in garlic and 1 tbsps of vegan butter
Cook for 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 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 asparagus
Mix well
Add in your remaining butter and lemon juice
Season with salt and pepper
Mix well
Turn off heat
Add in your cheese and parsley
Serve and enjoy, feel free to top with additional parmesan and a fresh squeeze of lemon
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