Asparagus Portabella Risotto
Serving Size / Yield
- 1 tsp. Coconut Oil
- 1 C. White Onion, Diced
- 2 Cloves Garlic, Minced
- 1 1/4 C. Asparagus Tips and Middles, Chopped
- 1 1/4 C. Portabella Mushrooms, Chopped
- 2 1/2 Tbsp. Fresh Curled Parsley, Minced
- 1 Tbsp. Flour
- 1 Tbsp. Fresh Lemon Juice
- 1/2 tsp. Lemon Zest
- 1 1/2 C. Non-Dairy Milk
- 1 C. Arborio Rice
- 2 C. Vegetable Broth (This worked for me and the rice that I used, but you may need more)
- Salt to Taste
- 1/8 tsp. Black Pepper
- 1/8 tsp. White Pepper
In a large pan (this is necessary!), warm the coconut oil over medium heat. Once it is hot, add the onions to the oil and saute until they turn slightly clear (approx. 3-4 mins.)
Next, add in the garlic and saute for an additional minute over low-medium heat. Then place the asparagus and mushrooms into the pan and warm it for 3-5 minutes or until the mushrooms have reduced in size.
Stir in the parsley and flour until there are no dry chunks in the pan.
Pour the lemon juice, lemon zest, non-dairy milk and rice into the pan and bring to a boil.
Cook and stir until almost all of the liquid is gone, then gradually add in the rest of the vegetable broth, a cup at a time until the rice has soaked up most of it. This will take roughly 18-20 minutes and you may need to add more vegetable broth/water.
Add the pepper, salt and white pepper to taste, serve warm.