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recipe image Vegan Asparagus & Mushroom Spring Risotto

Vegan Asparagus & Mushroom Spring Risotto

Vegan Asparagus & Mushroom Spring Risotto

While risotto does require a bit of attention while cooking, it's nothing to be afraid of. The secret is to keep the broth hot and stir well after each addition. Our recipe for Spring Risotto with asparagus and mushrooms is a hearty vegan main dish that's great for entertaining but easy enough for any night of the week.

While risotto does require a bit of attention while cooking, it's nothing to be afraid of. The secret is to keep the broth hot and stir well after each addition. Our recipe for Spring Risotto with asparagus and mushrooms is a hearty vegan main dish that's great for entertaining but easy enough for any night of the week.

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  • Preparation timePrep time10 min
  • Cooking timeCooking time30 min
  • ServingsPortions4

Ingredients

  • 4 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, divided avocado sticks
  • 3 cups sliced cremini mushrooms
  • 1/2 teaspoon salt
  • 8 ounces asparagus, cut into 2-inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable stock, heated
  • 1/4 cup grated Violife Just Like Parmesan
  • 1 tablespoon coarsely chopped fresh thyme or parsley, plus additional for garnish

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Melt 2 tablespoons Country Crock Plant Butter in 5 or 6 quart stockpot over medium heat and cook mushrooms and salt 3 minutes or until softened. Add asparagus and cook 2 minutes or until vegetables are tender-crisp. Remove vegetables with slotted spoon.
      2. Melt remaining Country Crock Plant Butter and cook onion 5 minutes or until tender. Add garlic and cook 1 minute. Stir in rice and cook 2 minutes, stirring frequently. Stir in wine and cook, stirring often, until wine is absorbed.
      3. Add hot vegetable stock, 1/2 cup at a time, and cook, stirring frequently after each addition, until liquid is absorbed and rice is tender and creamy.
      4. Stir in cooked mushrooms and asparagus and any liquid that has leached out of the vegetables. Cook about 1 minute. Stir in grated vegan Parmesan and thyme. Season to taste with salt and pepper. Garnish with additional thyme and shaved Parmesan.

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