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.
Ingredients
- 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
Instructions
- 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)
Video
Notes
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