Today, we'll be making a delicious mushroom risotto, that is easy to make Vegan. The recipe is below.

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Mushroom Risotto:
2-3 shallots, diced
1lb asparagus
1lb Bella mushrooms, sliced
3 Tbsp parsley, chopped
1 1/2 cup arborio rice
6 cups vegetable stock
1/2 cup dry white wine
Salt
Pepper

Optional:
1/4 cup grated parmesan cheese
4 Tbsp unsalted butter

Garnish:
Chopped Parsley


1. To start, you will want to take the tops off the asparagus and slice your Bella mushrooms. You'll then dice your shallots. Take a large pan over medium-high heat and cook the mushrooms for a few minutes until they brown. Salt them to help pull out some of the moisture. Then transfer to a separate bowl. Now cook the asparagus with salt until they have softened

2. For the risotto, take a large pot, and over medium heat, add some olive oil and the diced shallots. Cook for a minute while constantly stirring, then add your rice. Stir for 2 minutes and ensure the rice is coated with the oil. Then add your dry white wine (I like Chardonnay) and reduce until the alcohol has burned off

3. Now take 6 cups of warm vegetable stock and add about 1/3 to 1/2 cup at a time while constantly stirring until the broth has evaporated. You will continue to slowly add this broth until the risotto has thickened and has an al dente feel. We don't want to add too little, as the risotto can burn, and too much can make it soupy

4. When al dente, turn off the heat and add in the cooked vegetables. Add in your chopped parsley and stir until well combined. If you want to keep the risotto vegan, skip these steps but I like to add some parmesan cheese, which we'll stir until melted, and then the unsalted butter. Finish off with salt and pepper to taste

5. Plate up with the extra parsley and you're done!

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