Asparagus and Mushroom Risotto

About Asparagus and Mushroom Risotto

This asparagus and mushroom risotto has a consistent texture along with a savory flavor. Guaranteed for seconds, this vegan asparagus and mushroom risotto is a must try for any risotto lover. This dish doesn’t take too long to make and is definitely worth the effort in the end.

Asparagus and Mushroom Risotto Recipe

Serves 4
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Gourmet, Serve Hot
This asparagus and champignon risotto has a consistent texture along with a savoury flavor.


  • 1 Medium onion (chopped)
  • 300g rice
  • 700ml vegetable broth (warm)
  • 2 tablespoons gluten-free nutritional yeast
  • 12 asparagus (chopped)
  • pinch himalayan salt
  • 200g champignon mushrooms (cleaned and sliced)
  • pinch black pepper
  • pinch parsley (finely chopped)
  • 0.03g coconut oil
  • 200ml white wine


Be sure to have the vegetable broth warm to be able to cook faster.


Step 1
In a large frying pan, add the coconut oil.
Step 2
Once melted, add the chopped onion and salt. Cook it over a medium heat until soft.
Step 3
In the meantime, blanch the asparagus in a pot for two minutes.
Step 4
After, place the asparagus in a bowl with ice to stop cooking.
Step 5
Combine the champignon mushrooms and the asparagus with the onions and cook until soft. You may need to add some more coconut oil.
Step 6
Mix in the rice with the onion, mushroom, and asparagus. Be sure to mix it with energy.
Step 7
Then, add the white wine and let the alcohol evaporate.
Step 8
Now it's time to add the vegetable broth. Wait to pour more until the rice absorbs it by pouring it in little by little. It should take between 10-12 minutes.
Step 9
To finish, add the nutritional yeast.
Step 10
Enjoy it!