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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. -Wikipedia
Guess 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
  1. 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. 
  2. 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. 
  3. Add your rice and let it start to brown before you start adding the water. 
  4. 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.
  5. When the rice is soft and creamy, add in the nutritional yeast. 
  6. Serve it up if you think the spices are strong enough.
       


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