Mushroom & Asparagus Risotto (Vegan, Wheat & Gluten Free)

Risotto has to be one of my favourite dinners these days - it's easy to make (especially the slow cooker method!) and can be made with leftovers in the cupboards too!

This is a recipe that can be made oil free quite easily, especially if you're using a slow cooker.

Serves 2-3 

Ingredients:

4 tbsp olive oil

1 medium onion

2-3 cloves of garlic, finely chopped or crushed

250g Chestnut Mushrooms

100g Asparagus tips

1 ¼ cups/220g Arborio rice

1 cup/250ml vegan white wine (plus more for drinking later)
3 ¼ cups/810ml hot vegetable stock (I use 2 stock cubes and boiling water)

Method:

Warm the olive oil on a medium heat in a large frying pan or non-stock wok and chop the onion, mushrooms & asparagus.

Fry gently until tender and the onions are translucent and slightly yellow in colour, then add the garlic and gently fry for a couple more minutes.

Reduce the heat and add the rice to the frying pan and stir until it’s completely covered in oil. This will only take about a minute - do not leave it to burn!

Add the wine to the pan and stir until it's almost completely absorbed. (This bit smells amazing!)

Add the stock little by little, stirring frequently until all the moisture has been absorbed and the rice is cooked through.

I normally add the stock one cup (250ml) at a time and then the final 1/4 cup (60ml) right at the end. Cooking takes 20-30 minutes. 

Serve immediately

Serving suggestions:

Stir through 100g your favourite vegan grated cheese before serving or top with some Nutritional Yeast, and add freshly ground black pepper to taste.

Slow Cooker Method:

Optional: 

Warm the olive oil on a medium heat in a frying pan and chop the onion, mushrooms & asparagus.

Fry gently until tender and the onions are translucent and slightly yellow in colour, then add the garlic and gently fry for a couple more minutes.

Reduce the heat and add the rice to the frying pan and stir until it’s completely covered in oil. This will only take about a minute - do not leave it to burn!

Transfer the contents of the frying pan to your slow cooker along with the wine & stock and set to HIGH.

Pro-lazy tip: If you don't have the time or resources to do the first steps in the frying pan, you can literally just chuck all the raw ingredients into the slow cooker! I normally omit the oil if I do this.

Leave to cook for 1 – 1 ¼ hours until tender and sticky.

Serve immediately

Serving suggestions:

Stir through 100g your favourite vegan grated cheese before serving or top with some Nutritional Yeast, and add freshly ground black pepper to taste.

I've previously made a version of this lovely risotto on YouTube using dried porcini mushrooms, so I'll share the video below if you want some tips!