Vegan Asparagus and Shiitake Mushroom Risotto
This asparagus and shiitake risotto is vegan and gluten free. It’s easy to make and just takes 30 minutes of stirring to create a delicious hearty week-night meal. Asparagus season is here so let’s celebrate with a recipe that works perfectly with the shiitake mushrooms.
What’s in the recipe?
Asparagus – Celebrating the season of asparagus, try and find locally grown asparagus to help cut down on air miles.
Shiitake Mushrooms- I’ve used shiitake as the texture is slightly meaty agains the fluffy rice, however you could easily swap this for whatever mushrooms you have available.
Arborio Rice- This short grain rice is perfect for risottos and is readily available in most supermarkets. You can swap this for bulgar wheat, follow the same process but remember to soak the wheat for a few hours before.
Vegan Butter- I’ve used the flora salted butter because it is a really good vegan alternative to butter. You want at least 2 heaped tbsp in this recipe to make a delicious creamy risotto.
Stock- I use boiled water and vegetable stock cubes for this, it’s cheap and easy to make. You can use a home made stock if you prefer.
Lemon- To cut through the salty, herby, creamy risotto, you need a good squeeze of lemon juice for acidity to really help the risotto have a full and round flavour profile.
Seasoning- I can’t express how important salt and pepper is to this recipe – don’t be scared of seasoning! Get generous with the seasoning and enjoy.
Risotto Cooking Tips
Absorb- Letting the rice absorb each ladle of stock before adding the next is crucial. It’s important not to add it all at once, it may mean taking time to stir it through but it’s worth it.
Seasoning- Don’t be shy of the salt and pepper for this recipe.
White wine- I’m not fussy when it comes to what wine you use for risotto. I won’t pretend to be a connoisseur so just choose a wine anywhere from £4-7 and it’ll do the job!
Asparagus and Shiitake Risotto
Vegan and gluten free asparagus and shiitake risotto recipe perfect for batch cooking. Easy to make, just takes 30 minutes of stirring and you have a delicious hearty week night meal.
- 5 cloves garlic minced
- 250 g asparagus
- 2 tbsp butter
- 120 g shiitake mushrooms chopped
- 1 tsp dried parsley
- 1 tsp dried thyme
- Salt & pepper
- 1 1/2 tsp dried thyme
- 150 g arborio rice risotto rice
- 550 ml veg stock I used boiling water and a stock cube
- 200 ml white wine
- Squeeze 1/2 lemon
- 1 tbsp extra virgin olive oil to top when serving
Start by finely chopping the garlic and add to a large pot with the butter, place on a low- medium heat
After a few minutes add the chopped shiitake mushrooms and fry for a further five minutes
Add the seasoning and the dried herbs then add the risotto rice and toss in all of the flavours before adding the white wine, then leave to absorb
Add the vegetable stock a ladle at a time allowing it to absorb before adding the next bit, continue this process until all of the stock has been used
When add the last ladle of stock add the asparagus stalks so they can soften for the last few minutes of cooking
After 3 minutes squeeze in 1/2 lemon juice, season generously season with black pepper and salt before serving and enjoy. Add a drizzle of extra virgin olive oil to the top of each bowl when serving (optional)
If you snap the ends off your asparagus, finely chop them up and add to the pot along with the mushrooms to prevent food waste
Easy Vegan Lentil Soup Ready in 20 Minutes
When it comes to dal, it can be really quick and easy with just a few key ingredients to make a delicious meal. Vegan and gluten free and ideal for batch cooking or freezing. You can add as many vegetables to this as you like, just fry them off before adding the lentils and stock.
What’s in the easy lentil pot?
Red lentils – These cook a little quicker than other lentils so perfect for this dal inspired lentil soup. Even better if you give them a soak before cooking, you can do this whilst chopping and prepping the vegetables.
Garlic- 4 cloves will work a treat for this recipe, mince them or finely chop. A good tip is to add the garlic after the onion, chilli and ginger so it doesn’t burn.
Ginger- This ingredient will give the dish a beautiful flavour, again you can mince, finely chop or grate it into the recipe. A good thumb sized piece if perfect for this dish.
Coconut Milk- I’ve used coconut milk to make this delicious and creamy. If you don’t want such a creamy dal, add about 200g of the coconut milk instead.
Spinach- You can add fresh or frozen spinach, just be sure to add this at the end of the cooking time as you don’t want it to turn to mush.
Cooking Tips for an easy lentil soup
Chop the onion, ginger and garlic really fine. This will help everything fry evenly and prevent any chunky pieces whilst eating.
Soak the lentils- Even just soaking them in just boiled water for 6-7 minutes whilst you prep and fry off the veg will really help make this a speedy dal / soup recipe.
Taste test-This is so important, it will help you decide whether you need a little more salt, pepper, fresh lime juice or chilli flakes to finish and bring it all together.
20 Minute Easy Vegan Lentil Soup
This easy vegan lentil coconut soup recipe can take as little as 20 minutes, just get chopping, soak those lentils and you have a delicious meal ready in no time. Gluten free too!
- 1 tsp olive oil or coconut oil
- 4 cloves garlic minced / finely chopped
- thumb sized piece of fresh ginger finely chopped
- 1 green or red chilli finely diced
- 1 red onion finely diced
- 200 g red lentils
- 600 ml boiling water
- 1 vegetable stock cube
- 400 ml tinned coconut milk I used full fat
- 1 tsp sea salt
- 1 tbsp cumin
- 1 tsp paprika
- 1 1/2 tsp turmeric
- chopped tomatoes
- fresh or frozen spinach
- chilli flakes
- 1/2 lime squeezed
Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
Pop a lid over the top and leave to soak for around 12 minutes
Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
Taste test adding a generous pinch of salt & pepper and enjoy hot
- If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
- Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
- Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
- Feel free to add toasted nuts to the top too