Ingredients:
- 4 to 5 cups vegetable stock or broth + 3tbsp
- 1 1/2 cups shiitake mushrooms, sliced
- 1 small yellow onion, minced
- 2 cloves garlic, peeled and minced
- 1/2 cup white wine
- 1 cup short-grain brown rice
- Sea salt and pepper, to taste
- Extra virgin olive oil
- 1 cup chopped asparagus (in inch-long pieces)
- 1 cup chopped French beans (in inch-long pieces)
- Parma (vegan Parmesan cheese)
Directions:
- Place the stock in a saucepan and turn the heat on low. For making a risotto, the stock must be warm before you add it to the grain.
- Heat 3tbsp veggie broth/stock in a large skillet and gently “sauté” the mushrooms until they are cooked through. Remove them from the pan and set them aside.
- Add the onions to the pan and sauté until translucent, approximately 5 minutes. Add the garlic and sauté for another minute. Add the wine and sauté for 2 more minutes. Mix in the rice.
- Begin to ladle the stock into the pan, stirring constantly. Wait until one ladle of broth is fully absorbed before adding the next. Be patient with the risotto; don’t try to rush it by turning the heat up.
- It will take 40 minutes for all the stock to be absorbed, by which time the grain will be chewy and perfectly al dente. Season your risotto with sea salt and pepper.
- Meanwhile, steam the asparagus and green beans for 4 minutes or until they are bright green and al dente. Remove from heat and run under cold water to prevent them from cooking any further.
- Once the stock is absorbed, immediately stir the mushrooms into the risotto.
- Spoon the risotto into warmed bowls and drizzle with a generous amount of olive oil. Lay the asparagus and green beans on top of each bowl. Top with a little Parma.
- Serves 4
