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Vegan Mushroom and Asparagus Risotto

August 20, 2011 by Cara

Isn’t it amazing how much one can accomplish within the weekend? AND it’s only Saturday night! I feel so productive–look at me, contributing to society. Or at least to my and those around me’s bellies.

Here is my check-off list of things I have made so far (and I said so far because I still have Sunday):

  • batch of almond milk
  • homemade sunflower seed butter
  • a most delicious black berry cake (I cannot wait to share this one with all of you!)
  • muffins (same as above!)
  • mushroom risotto for dinner

Plus I went to the farmers’ market today dressed like this:

I felt like a farmer with my shirt. Something about wearing it–makes me feel earthy and farmer-y. I thought it was an appropriate day to wear it. Thought I would share 🙂

Here is what I bought today:

Who here makes a menu plan for the week?

What are you tactics for figuring out “What’s for dinner?”

A lot of the time, I flip through my cookbooks and highlight the new dishes (or old ones too) or browse the internet for recipe ideas that contain the ingredients I want to cook with.

But this week I had nothing. Zip. Zilch. Nada.

I actually went to the famers’ market with no plan. Eek!

No plan???????

No list of foods to buy.

No cute little boxes to check off once I bought it.

I feel so naked <–pathetically O.C.D. and proud 🙂  (Who’s with me? hehe)

So this week, we are winging it over here at the Fork and Beans household. Wish me luck!

Vegan Mushroom and Asparagus Risotto

Vegan Mushroom and Asparagus Risotto

Serves 4

INGREDIENTS:

  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 Tbs olive oil
  • 1 1/2 c. arborio rice
  • 4 c. vegetable broth
  • 1/4 c. white wine
  • 1/2 c. mushrooms, thickly sliced
  • 1 c. asparagus spears, cut into 2″ pieces
  • 1 c. cherry tomatoes, halved
  • 3 Tbs balsamic vinegar

DIRECTIONS:

  1. Heat oil up in medium saucepan on medium low heat. Saute onions and garlic with the oil for 5 minutes. Add arborio rice into the mix for another 3 minutes. Stir often.
  2. Put wine, asparagus and mushrooms into the saucepan and stir around for 5 minutes.
  3.  Slowly add the first 1/2 c. of vegetable broth and stir often for 5-7 minutes. When the broth has absorbed, add another 1/2 c. until the rice has softened and the broth has all been included. This shouldn’t take you any more the 25 minutes.
  4. In a separate small skillet, heat up pan to medium heat and put tomatoes and balsamic vinegar in. Allow the vinegar to reduce a bit to a more syrupy consistency (5-7 minutes).
  5. Pour tomatoes mixture ontop of risotto when plating.

YOU ALSO MIGHT LIKE:

  • Cauliflower “Risotto”Cauliflower “Risotto”
  • Sweet & Spicy ChickpeasSweet & Spicy Chickpeas
  • Vegan Sloppy Joes (with Baked Onion Rings)Vegan Sloppy Joes (with Baked Onion Rings)
  • King Oyster Mushroom “Scallops”King Oyster Mushroom “Scallops”

Filed Under: Dairy-Free, Dinner Ideas, Egg Free, Gluten-Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Cauliflower and Asparagus Soup
Next Post: Vegan Gumbo »

Reader Interactions

Comments

  1. Alexandra

    April 15, 2014 at 3:08 pm

    That was fast! Thank you I am really looking forward to making this tonight 🙂

    • Cara

      April 15, 2014 at 3:15 pm

      I hope you like it! xo

  2. Alexandra

    April 15, 2014 at 3:00 pm

    Reply

    LOVE everything you do! Can’t wait to make this tonight… however the instructions are a little unclear…
    wine, asparagus, mushrooms into a skillet? not the saucepan? Then add broth to saucepan with rice? Or skillet with wine asparagua and mushrooms? Then in a 2nd skillet do up the tomatoes and balsamic.. When do I add wine asparagus and mushrooms to the main dish?

    Thanks!

    • Cara

      April 15, 2014 at 3:06 pm

      Hi Alexandra! Haha, Sorry for the confusion–this was a recipe I wrote over 2 1/2 years ago so I haven’t revisited it. I just corrected it so hopefully it should make more sense 😛 Let me know if you have any more questions!

  3. Alana Pierce

    February 23, 2013 at 1:28 am

    this is where the comment should be….

  4. Brooke

    June 27, 2012 at 5:19 pm

    I just found your blog and I’m loving it…I love all your recipes!

    I am cracking up about your husband stirring food anytime he comes into the kitchen. My husband does the same thing!! Too funny 🙂

  5. Tess

    October 17, 2011 at 9:23 am

    I made this last night and it was absolutely delicious! Thanks for a great recipe!!

    • Cara

      October 17, 2011 at 10:17 am

      Alright! I’m so happy to hear. I will make sure I tell Greg this–he is the risotto man of the house 🙂

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