Risotto is one of my favorite meals to prepare, and non-vegans may wonder how it is possible to get the fantastic creamy, smooth taste and texture that a really good risotto needs to have without any butter or cheese? Well, this recipe for a gorgeous Vegan Mushroom and Asparagus Risotto manages it with ease!
The beauty of this recipe is that it doesn’t need any fancy ingredients to make it, onion, mushrooms, asparagus, spinach and few bits more – when I made it, I used the optional white wine and I think this really did help improve the flavor, so I would recommend not skipping this ingredient (also, you can drink the rest of the bottle with the meal!).
It only takes around 30-45 minutes to prepare and cook the meal, so it won’t take up too much of your already precious time which is another reason to recommend this excellent dish. The only real washing up is the pot that you cook it in and the chopping board and plates, so you’re not going to be faced with a mountain of dishes to do after the main event has finished either which is always a welcome bonus.
Coming in at around 185 calories per serving, it is not going to alarm even the most ardent of calorie counters – also, the only real fat in the recipe comes from when you saute the onions at the very start. Win/Win!
The whole family enjoyed this meal when I made it on Saturday – even the two children, which is always a bonus. Therefore, there’s no faffing around making fish fingers and chips just to keep the kids happy!
This vegan recipe and beautiful photos are courtesy of One Green Planet. You can get this amazing Vegan Mushroom and Asparagus Risotto recipe by clicking here.