Vegan Mushroom and Asparagus Risotto

Ingredients

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  5 cloves, minced or 15g

• Mushrooms

  Chanterelle, raw

  15 piece or 81g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Salt

  Table

  ½ tsp or 3g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Lemon juice

  Raw

  2 tsp or 10g

• Asparagus

  Raw

  12 spear, medium or 192g

• Splendido Arborio Superfino Rice

  President's Choice

  ½ cup dry or 102g

• Nutritional Yeast

  Vegan - Whole Foods Market

  ⅔ tbsp or 5g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so. Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies). Add vegetable broth 1/2-3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more this takes about 3-5 minutes or so each time.
2. Once you've added almost all the broth, add the spinach, nutritional yeast, onion powder, lemon juice and the rest of the broth and stir until the spinach is wilted, about 2-3 minutes. Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.
3. (source: http://www.onegreenplanet.org/vegan-recipe/mushroom-and-asparagus-risotto/)

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