Home > Eat > Dinner > Mushroom and asparagus risotto recipe
Mushroom and asparagus risotto recipe
First published: 25 July 2014
Contributors
We Heart LivingShare This
Need some dinner inspo? Look no further, Saskia Gregson-Williams has you covered with this delicious mushroom and asparagus risotto recipe. Yum!
If you need a delicious recipe for a dinner party, or simply fancy cooking up something tasty for friends, this is the perfect dish – particularly if you’re playing host to any vegetarians or vegans! It’s also ideal if you’re catering for friends with intolerances as it’s gluten, wheat and dairy free.
Check out the recipe below or watch Saskia’s awesome video above.
Ingredients
Serves 6
450g brown rice
1.5 L of hot water + 6 tsp bouillon powder
2 bunches asparagus
2 punnets mushrooms
2 medium red onion
Cashew- Lemon cream:
1.5 Cup cashews, soaked
Juice 1 Lemon
1/4 cup nutritional yeast
1/5- 2 cups water
Method
1. Start by placing the rice in a pan. Boil the kettle and add 6 tsp of bouillon powder to 1.5L of boiling water, mix well before pouring over the rice. Bring to the boil, then reduce to a simmer. Let cook for around 45 minutes, you may have to top this up with more water towards the end if it is still a little hard.
2. Next drain the soaked cashews and add all ingredients to your blender. Blend until smooth, place in a jar and leave to the side.
3. Then wash and chop the vegetables. You want to chop the asparagus into small circles, the mushrooms into slithers and mince the onion.
4. Add a drizzle of olive oil to a frying pan and let it heat up, then add the onions. Stirfry them for around 5 minutes until soft and caramelised. Put in a bowl and place to the side. Then with another drizzle of olive oil stir fry the mushrooms and asparagus. This again should take roughly 5-8 minutes until soft. Add to the bowl with the onions when your done.
5. Once the rice is cooked, add the cashew cream and vegetables, stir well and make sure everything is really heated through.
6. Serve up and enjoy with a nice green salad!
For more tasty recipes from Saskia check out naturallysassy.com or follow Saskia on Twitter at @NaturallySassy