Wild Mushroom and Asparagus Risotto Recipe - Forks Over Knives

Name: Wild Mushroom and Asparagus Risotto Recipe - Forks Over Knives
Total time: 60 min
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

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Made with brown rice, this vegan mushroom and asparagus risotto is creamy, comforting, and packed with the flavors of dill, lemon, and garlic. Get the recipe!

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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.forksoverknives.com.

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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