Wild Mushroom and Asparagus Risotto Recipe - Forks Over Knives

Ingredients

• 3 cups low-sodium vegetable broth
• 4 cups halved or coarsely chopped mixed fresh mushrooms (cremini, shiitake, oyster, and/or chanterelle)
• 1 cup chopped onion
• 2 tablespoons minced garlic
• ¼ cup dry white wine or low-sodium vegetable broth
• 2 cups short grain brown rice
• 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 to 2 tablespoons nutritional yeast (optional)
• Lemon wedges