Fresh Mushroom & Asparagus Risotto

This risotto is so creamy and delicious!

(Serves 6)

6 cups vegetable stock
1 cup coarsely chopped fresh mushrooms 
3 tbsp oil
1/4 cup vegan butter/margarine
1,5 cup fresh asparagus tips - lightly steamed 
2 garlic cloves, minced
1 small onion, finely chopped
1/3 cup shallots, finely chopped
1 cup Arborio rice, uncooked
1/3 cup white wine
1/2 cup vegan mock Parmesan cheese
1 tsp chopped fresh chives, for garnish
salt and pepper

In a large saucepan add the vegetable stock, cover and keep warm over low heat. 

In a large sauté pan over medium high heat, add 1 tbsp oil and 1 tbsp butter. Add mushrooms and sauté until lightly browned. Season with salt and pepper to taste, remove from heat and transfer to a bowl. Using the same pan, heat remaining oil and add onions and shallots, stirring until soft. Add the garlic and remaining butter and sauté for 1 minute. Add the rice and stir until well combined. Add the wine and stir until the wine is absorbed. Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until nearly absorbed. Continue adding the broth 1/2 cup at a time, stirring frequently and letting each additional stock be absorbed before adding more.  Continue adding the broth until the rice is tender and creamy, about 30 to 40 minutes.

Stir in the sautéed mushrooms, asparagus and parmesan cheese to the rice, and season with salt and pepper to taste. 

Garnish each serving with a sprinkle of chives and enjoy!

Adapted from Kim Barnouin's recipe 'Wild mushroom & asparagus risotto' (Skinny Bitch - Ultimate Everyday Cookbook)