Asparagus + Mushroom Risotto
Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. -WikipediaGuess what? This risotto doesn't have broth, wine, or butter in it and it's every bit just as creamy and awesome as a traditional risotto. It's a little labor intensive with all the stirring, but holy guacamole, it's worth it.
I may have had a serving for dinner, half a serving for dessert, and another serving for breakfast. Don't judge me.
8 oz mushrooms, chopped
1/4 c olive oil
3 tbsp water
1 tsp liquid smoke
1 tsp minced ginger
1 buncha asparagus, chopped
1 onion, diced
6 garlic cloves, minced + 1 garlic clove, minced
1 1/2 c Arborio rice
about 4 c water
1 tsp thyme
1 tsp dill
1 tsp marjoram
1 tsp sage
1 tsp celery salt
3 tsp garlic powder
1 1/2 tsp salt
2 1/2 tbsp nutritional yeast
- Combine the mushrooms, olive oil, water, liquid smoke, 1 garlic clove, and ginger in a bowl and let the mushroom marinate for 30 minutes or so.
- In a big ass pot, toss in the onion, remaining 6 garlic cloves, asparagus, mushrooms + marinade, and your spices except the nutritional yeast. Cook until softened.
- Add your rice and let it start to brown before you start adding the water.
- Only adding 1/2 c a water at time, don't stop stirring. The clue to add the next 1/2 c water is when all the water has cooked out of the pan.
- When the rice is soft and creamy, add in the nutritional yeast.
- Serve it up if you think the spices are strong enough.