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
Roasted Tomato and Garlic Risotto
This risotto recipe is vegan friendly and gluten free, filled with garlic and roasted tomatoes. If you are looking for a recipe to make in the week or to batch cook, give this risotto a try. It’s so easy to make with just a few key ingredients.
What’s in this risotto?
Arborio rice- Perfect for risotto, this rice works best if you add a little stock at a time until it absorbs it and repeat until all stock has absorbed
White wine- You don’t have to have anything fancy for this recipe, just choose a cheap – mid range price and it will work beautifully to add flavour and creamyness.
Garlic- I’ve added 5 cloves into this recipe to give it tonnes of flavour. You can add a little less if you prefer.
Tomatoes- Using cherry and vine tomatoes for this recipe gives a delicious sweetness to work with the acidity. You can use which ever tomatoes you have at hand.
Why arborio rice?
This is traditionally used in risottos, but you can swap this for soaked bulgur wheat if you would rather that grain. As mentioned before, to get a delicious and creamy risotto, toast the rice in the pan with the butter, garlic and onion before adding the stock. When adding the risotto stock, add a little at a time as you want it to absorb it slowly.
If you want to make this extra indulgent, add 70g of vegan cheese (I’d recommend either a cheddar style or even a smoked vegan cheese) to make this beautifully rich. For a cheesy like topping I added 1 tbsp nutritional yeast.
Tomato & Garlic Risotto
Easy Vegan and Gluten Free Risotto. This is perfect for batch cooking, easy to make and so creamy and delicious. You wouldn't know it's vegan friendly so perfect to make for friends and family. Just a few key ingredients and simple steps to make it.
- 1 celery stalk
- 2 banana shallots
- 1 tbsp vegan butter
- 5 cloves garlic
- 350 g tomatoes
- 150 g risotto rice
- 400 ml veg stock
- 150 ml white wine
- 1/2 tsp salt
- salt & pepper
- drizzle of olive oil
Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ºC for 25 minutes
Finely chop the shallots and celery, add to a deep pot with the vegan butter and fry for around 5 minutes
Finely chop or mince the garlic cloves and add to the pot, fry for around 2 minutes before adding the risotto rice to the pot
Pour in the white wine and toss the rice until its covered and allow to absorb
After a minute slowly add the vegetable stock by just adding 1/2 cup at a time until it has absorbed, then pour in the next 1/2 cup until you've added all the stock
Generously season with salt and pepper and taste, adding a little more seasoning if needed
By this point the tomatoes should be baked, take out of the oven, de-stalk and add to the pot and gently mush with the back of a fork so they release their delicious tomato juice into the risotto
Optional toppings: watercress, chopped parsley and nutritional yeast
If your risotto is looking a little dry, add a little more boiling water at a time until to get that beautiful creamy texture.
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress
Optional topping: 1 tbsp nutritional yeast