PORTOBELLO ASPARAGUS RISOTTO
Here’s an awesome NOBREAD recipe for a vegan risotto full of veggies!
1 pound Asparagus
1 pound baby bell (cremini) mushrooms
2-3 tablespoons olive oil
4 tablespoons Earth Balance margarine
1 medium onion, minced
2 Cups Arborio rice
1 cup dry white wine
3 cups vegetable stock
2 tablespoons minced fresh parsley
Freshly ground black pepper
1. Preheat oven to 375. Snap off tough ends of asparagus stalks and cut into 1″ pieces. Place on parchment paper lined baking sheet and drizzle with 1 tablespoon olive oil. Use hands to mix asparagus with oil and spread in single layer. Sprinkle with salt and pepper. Wash mushrooms (a soft brush helps clean them) and cut into quarters. Place on a parchment paper lined baking sheet and drizzle with 1 to 1 1/2 tablespoon olive oil. Use hands to mix with oil and spread in a single layer. Sprinkle with salt and pepper. Roast asparagus and mushrooms for 10-15 minutes until tender.
2. Heat 4 tablespoons margarine in a medium sauce pan, add onion and 1/2 teaspoon salt and saute 5-7 minutes until softened. Add rice and sauté about 4 minutes until edges are transparent. Add wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes. Add the vegetable broth and simmer over medium-low heat, stirring every few minutes until liquid is absorbed, 10-12 minutes.
3. Continue to cook, stirring frequently, and adding 1/2 cup water at a time as needed to keep bottom of the pan from drying out, until rice is cooked through but still somewhat firm in the center, about 8-10 minutes. Stir in salt and pepper to taste. Remove from heat and stir in parsley and roasted vegetables.