Asparagus has been in the markets for some time in the Middle East. It’s worth buying it for this low-fat, creamy risotto. And don’t forget another great vegan recipe – Chickpea and Artichoke Salad. Two great dishes for a vegan buffet.
Asparagus and Mushroom Risotto
Adapted from the lovely Clean GreenSimple blog.
1 tablespoon olive oil
1 onion, diced
4-6 cloves garlic, minced
1 bunch of asparagus, woody stalks removed and chopped into 1-2 inch pieces
8 oz. white or brown button mushrooms, roughly chopped
1 tsp dried thyme
1/2 – 1 tsp salt (to taste)
1/2 cup white wine
1 cup raw Arborio rice
3 cups vegetable broth
2 cups fresh spinach, rinsed and chopped. If using frozen, thaw and chop.
1-2 tsp lemon juice
Heat olive oil in a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes).
Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes. Add rice and stir until rice is well coated. Add vegetable broth 1/2 – 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more – this takes about 3-5 minutes or so each time.
Add the spinach, lemon juice and the rest of the broth. Stir until the spinach is wilted – 2-3 minutes. Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.
More delicious vegan recipes on Green Prophet:
Photo by Jessica Verma via CleanGreenSimple.
Miriam Kresh also blogs at Israeli Kitchen.