Vegan Asparagus & Mushroom Spring Risotto

Name: Vegan Asparagus & Mushroom Spring Risotto
Ingredients: 4 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, divided; 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

www.countrycrock.com

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...

Keywords

Entrée
stove top
Country Crock Plant Butter
Rice
Vegetables
Everyday cooking
Dinner party
Fine dining
Supper
Spring
Egg free
Vegetarian
Nut free
Vegan
Dairy free
Gluten free

View full recipe on www.countrycrock.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countrycrock.com.

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Ingredients

4 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, divided
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