Asparagus & Mushroom Risotto

It’s autumn yet again. I can’t believe how fast this year has gone by! It’s crazy. Where I live, autumn equals sweaters, loads of tea, warm and hearty food. It’s super windy here and tbh I think it rains almost every day 👎🏼 Not very nice. I’m a person who loves sunshine and the warmer weather, but no more complaining.

I make this risotto every autumn/winter, because it’s like a warm comforting hug from the inside. Yeah, it really is😂 It’s also deliciously cheesy (Thank you nutritional yeast 😃) And it’s filled with good and healthy vegetables. What more could you want from a meal?😉

Pearlbarleyrisotto4.1

INGREDIENTS Serves 2

  • 1 cup pearl barley (or risotto rice, jasmin rice, basmati rice etc.)
  • 2 cups soy milk
  • 1,5 cups vegetable broth
  • 12 tbs nutritional yeast
  • 10 small mushrooms (chopped)
  • 10 small asparagus stalks (cut into 3 cm pieces)
  • 1/2 cup peas
  • Optional: 1/2 cup vegan parmesan
  • Cracked black pepper

DIRECTIONS

  • bring pearl barley, soy milk and vegetable broth to a boil and let it simmer for 40 minutes. Remember to stir once in a while!
  • while waiting for the pearl barley to cook, blanch the asparagus for three minutes and fry the mushrooms until golden brown
  • after 40 minutes add asparagus, mushrooms, black pepper, nutritional yeast, peas and parmesan to the pot with the pearl barley. Stir well
  • serve with some extra vegan parmesan or nutritional yeast

2 thoughts on “Asparagus & Mushroom Risotto

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