Mushroom Asparagus Risotto
2 tablespoons olive oil
1/2 yellow onion, diced
2 cups portobello mushrooms, sliced or cubed
2 cloves garlic, minced
2 cups rice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups vegetable stock, divided
1 1/2 cups asparagus, chopped
splash lemon juice
1/2 cup "parmesan cheese" (I use1/4 cup ground sesame seeds mixed with 1/4 cup nutritional yeast)
1. Heat oil in large skillet. Saute onions for about 3 minutes, add mushrooms and garlic, saute for 5 minutes. Stir in rice, salt, and pepper.
2. Add 1/2 cup vegetable stock and cook, stirring constantly until the stock is mostly absorbed. Keep adding 1/2 cup at a time until the last 1/2 cup.
3. Throw in asparagus and the last 1/2 cup vegetable stock and continue to stir constantly until stock is absorbed and asparagus is tender. Add lemon juice and stir over heat.
4. Fold in the "parmesan cheese."
This takes a long time to make so I often double the recipe to save leftovers for the rest of the week.
Source of recipe: This recipe was modified from a Vegetarian Times April 2005 recipe.