Vegan Risotto with Mushroom and Asparagus

1 1/2 c Asparagus cut into 2 inch pieces

1 1/2 c Mushrooms large dice (I used the caps of king oyster mushrooms, do not dice stems, save for later)

1/2 c Onion small dice

1 tbsp. Garlic minced

4 c Vegetable Broth (I used mushroom broth)

1 c Plant based milk (I used oat milk)

3 tbsp. Nutritional Yeast (For cheesy flavor)

1 c Arborio Rice

1 c Water or broth for sautéing

Salt and Pepper to taste

Parsley for garnish

Vegan Parmesan

1. In a medium pot heat up vegetable broth, milk, and nutritional yeast and keep warm on stove, do not let boil.

2. Heat medium/large cast iron pan to medium/high heat and add 1 tbsp. water or broth, heat for 2 min., add asparagus to pan and sauté 2 min.

3. Add diced mushroom caps (do not add stems) and sauté for 2 min., add more broth or water as needed to sauté.

4. Add 1/2 of the garlic and sauté everything together till tender, about an additional 5-7 min. Once completed transfer to a bowl and set aside.

5. To the same sauté the other 1/2 of garlic till it becomes aromatic, about 3 min.

6. Add Arborio rice and one ladle of simmering broth to the pan and stir well and turn to a medium heat.

7. Once the broth and rice are incorporated and the broth is starting to cook down add another ladle of broth and stir gently.

8. Allow the broth to cook down while stirring before adding more broth. Continue this process of constant stirring (about every 30 seconds). The starch generated by stirring will render a lovely creaminess to your risotto. This should take about 20-25 minutes.

9. Taste along the way and season with salt and pepper to taste. Remember the broth is already salty, so caution not to add too much salt.

10. Test for readiness by taking a grain of rice onto a plate or cutting board and use a butter knife and smash the grain. If it smashes easily and creamy your risotto is done. Keep in mind you may use all the liquid in pot or not.

11. Stir in the asparagus and mushrooms to the risotto till everything is heated together.

12. Now serve and sprinkle chopped parsley and parmesan, enjoy!

13. Now go make the scallops!