Delicious Golden Mushroom Risotto: A Must Try Recipe

Attention, all food enthusiasts! Get ready to indulge in a mouthwatering dish that will leave you wanting more. I am thrilled to share my recipe for Golden Mushroom, Pea, and Asparagus Risotto. This vegan delight combines the perfect blend of creamy rice, succulent mushrooms, crispy asparagus, and earthy peas. Every bite of this dish is a burst of flavor that will tantalize your taste buds.

As a vegan chef, I have always believed that plant-based dishes can be just as delicious and satisfying as non-vegan options. That’s why I have carefully crafted this recipe with an abundance of savory ingredients, such as dill, parsley, garlic, and saffron thread. And let’s not forget the secret ingredient – nutritional yeast flakes – which add a cheesy flavor without any animal products.

Perhaps you’re thinking that risotto can be challenging to perfect. But fear not! This recipe is easy to follow and requires minimal effort. With simple steps and a few key tips (which I’ll share later), you’ll be enjoying a superb dish in no time.

So if you’re looking for a flavorful vegan recipe that is both healthy and indulgent, look no further – this Golden Mushroom, Pea, and Asparagus Risotto is the perfect choice!

Why You’ll Love This Recipe

Golden Mushroom, Pea, and Asparagus Risotto (Vegan)
Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

If you’re looking for an easy, creamy and flavorful comfort dish, then look no further than this vegan Mushroom, Pea and Asparagus Risotto. This recipe is perfect for both weeknight dinner and fancy weekend brunches. It’s also a great option that will please everyone around the table, plant-based or not.

The combination of golden mushrooms, fresh peas, and tender asparagus brings a perfect balance of flavors that will leave you wanting more. Cooked with aromatic garlic and onions in olive oil, arborio rice becomes creamy as it absorbs the vegetable stock while releasing its starch, creating a rich texture that makes this risotto addictive. Now, let’s talk about the flavor superstars!

Firstly, the aromatic earthy cremini mushrooms are full of umami flavor that can satisfy even meat lovers. They deliver a balance of meatiness and tenderness that creates a satisfying texture when combined with the creamy rice.

Secondly, fresh peas have such a sweet taste and intense green color; they add refreshing bursts to every bite.

Lastly is asparagus, this spring vegetable is packed with vitamins and nutrients that make it an excellent addition to the vegan regime. While the tough ends usually go into stocks or compost bins, here we get to enjoy them too! By using them to create the vegetable broth for this recipe, we reduce food waste and add depth of flavor.

And if all these aren’t convincing enough reasons for your taste buds to try this recipe out immediately?! Consider that it’s gluten-free and packed with essential nutritional benefits since it’s enriched with dill, parsley, nutritional yeast flakes and delicious saffron thread – all while maintaining its creamy texture without any parmesan cheese or heavy cream.

Overall it’s easy to see why you’ll love this recipe. It’s a healthy, warming vegan risotto that brings together spring vegetables perfectly resulting in an unforgettable dish you’ll continue to make over and over again!

Ingredient List

 Creamy vegan risotto with a twist!
Creamy vegan risotto with a twist!

Here’s everything you’ll need to make this deliciously creamy and flavorful Golden Mushroom, Pea, and Asparagus Risotto:

  • 1 lb asparagus, tough ends snapped off, remaining spears sliced into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 cup arborio rice
  • ½ cup white wine
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • ¾ tsp saffron threads
  • Nutritional yeast flakes, for serving (optional)
  • Dill or parsley, chopped, for serving (optional)
  • Lemon zest, for serving (optional)

You can find all of these ingredients at your local grocery store or farmer’s market. Look for the freshest spring vegetables to get the most out of the recipe. Remember to choose vegan ingredients if you’re following a plant-based diet.

In the next section, I’ll guide you through how to make this flavorful risotto with vegan-friendly ingredients.

The Recipe How-To

 Golden mushroom, pea and asparagus risotto!
Golden mushroom, pea and asparagus risotto!

Now that you know what ingredients are necessary and why you’ll love this recipe, it’s time to learn how to make this delicious Golden Mushroom, Pea, and Asparagus Risotto.

Preparing the Asparagus

Before we get into the risotto part, we need to prepare our asparagus. First, take one pound of asparagus and cut off the tough ends. Slice the remaining asparagus at an angle into bite-sized pieces. Keep a handful or two aside for later use.

Cooking the Mushrooms

In a large skillet over medium heat, add 1 tablespoon of olive oil. When hot, add 1 diced onion and 4 minced garlic cloves. Cook until soft and translucent (about 5 minutes).

Add 1-2 tablespoons of olive oil to the pan along with 8 ounces of sliced cremini mushrooms. Cook for about 5-7 minutes until they start to brown and release their juices.

Making the Risotto

Add 1 cup of arborio rice to the skillet with the onions and mushrooms, stirring for about 1 minute until the rice is coated with oil.

Pour in ½ cup of white wine and cook until fully absorbed by the rice. Add saffron threads for some additional flavor if you’d like.

Next, slowly add in vegetable stock (about 4 cups) by the ladleful, stirring each time until all liquid is absorbed before adding more. This process should take around 20-30 minutes until your risotto has achieved a creamy texture.

Once your risotto has reached the desired texture, stir in your reserved asparagus pieces from earlier along with 1 cup of peas. Cook for an additional 3-5 minutes until asparagus and peas are cooked al dente.

Finishing Touches

Remove from heat and stir in nutritional yeast flakes, dill, and parsley for added flavor. Top with lemon zest for freshness!

Your vegan Golden Mushroom, Pea, and Asparagus Risotto is now ready to serve! Enjoy this delicious meal on its own or pair it with some crusty bread or a light salad on the side.

Substitutions and Variations

 A hearty vegan dish that will satisfy your cravings.
A hearty vegan dish that will satisfy your cravings.

When it comes to cooking, there’s always room for creativity and personalization. This risotto recipe can easily be adapted to fit your tastes, preferences, or dietary restrictions. Below are a few substitutions and variations that you can experiment with:

– Gluten-free Option: If you’re gluten intolerant or celiac, you can swap the Arborio rice for a gluten-free variety like Jasmine or Basmati rice. Keep in mind that the texture and cooking time may differ.

– Change up the Greens: While asparagus is the star green in this recipe, you can use other veggies like broccoli, spinach, kale or Swiss chard. Just remember to adjust your cooking times accordingly.

– Mushroom Varieties: If you can’t find cremini mushrooms at your local grocery store, try substituting with shiitake mushrooms or portobello mushrooms. You want to choose a mushroom that has a meaty texture and earthy flavor.

– Wine Choice: The recipe calls for white wine but if that’s not your vibe, simply use vegetable broth instead. If you go with the wine option, aim for something like Sauvignon Blanc or Pinot Grigio – they have bright acidity that pairs well with vegetables.

– Add Some Heat: Want to spice things up? Add a pinch of red pepper flakes or some diced jalapeños into the mix. Make sure to taste as you go along since spiciness can vary greatly.

– Cheesier Option: If you’re missing the salty cheesy flavor of Parmesan cheese in your risotto, try adding some nutritional yeast flakes instead. They provide a similar savory taste while also being vegan-friendly.

Whatever changes you make to this recipe, don’t forget to have fun with it! Cooking is all about experimentation and enjoying the process.

Serving and Pairing

 Risotto just got a whole lot better with this vegan version!
Risotto just got a whole lot better with this vegan version!

Once your Golden Mushroom, Pea, and Asparagus Risotto comes off the stove, it’s time for the next crucial step: enjoying it to the fullest.

This risotto is a delicious and hearty dish that can stand on its own as a main course or as an accompaniment to other dishes. As a main course, it pairs excellently with a simple green salad, some crusty bread, or even some roasted vegetables.

To elevate the taste experience, try garnishing your bowls with fresh herbs like dill, parsley, and lemon zest. Not only will these add an extra pop of flavor, but they’ll also make your dish look more appetizing.

When it comes to pairing drinks with this dish, you have several choices. A crisp white wine like Sauvignon Blanc or Pinot Gris pairs well with the lemony flavors of the risotto while providing a refreshing contrast. For those who prefer non-alcoholic beverages, a sparkling water or a classic freshly brewed iced tea would suffice.

Overall, the versatility of this dish makes Golden Mushroom, Pea, and Asparagus Risotto suitable for any occasion be that a family dinner or special events such as spring celebration. You can never go wrong serving this plant-based creamy risotto as it satisfies everyone’s craving for something warm and comforting.

Make-Ahead, Storing and Reheating

 A colorful and satisfying plate of vegan goodness.
A colorful and satisfying plate of vegan goodness.

Once you’ve made this vegan golden mushroom, pea, and asparagus risotto, you might find yourself wanting to save some for later. So, how do you make sure the leftovers are just as delicious as when it was freshly made? Here are some tips and tricks for safely storing and reheating your vegan risotto.

For make-ahead, cook the risotto as directed, but leave out the peas and asparagus. Store it in an airtight container overnight in the fridge. The following day, heat it on low heat in a large skillet with additional vegetable broth until almost fully heated. Then, add in the peas and asparagus to finish cooking through.

To store leftover vegan risotto, transfer it to an airtight container or resealable plastic bag. Press out any air, then label and date the container or bag before placing it in the refrigerator. Your risotto will keep well in the refrigerator for up to four days.

To reheat your risotto, place it in a saucepan with a splash of vegetable broth or water over medium-low heat. Stir occasionally and add broth as needed to loosen up the creamy texture. Alternatively, you can also reheat your risotto in the microwave by heating it for 30 seconds increments while stirring in between until heated thoroughly.

Remember that reheated risotto will not have the same texture and consistency as freshly made risotto. It may become clumpy or dry since rice dishes tend to absorb moisture quickly. To combat this issue, add a splash of vegetable broth before reheating to refresh its creaminess.

Overall, this dish is best served fresh off the stove while its texture is at its prime condition. However, if you follow these guidelines correctly, don’t hesitate to enjoy your left-overs within few days without sacrificing flavor nor nutritional value!

Tips for Perfect Results

 You won't miss the traditional non-vegan version of risotto!
You won’t miss the traditional non-vegan version of risotto!

To achieve the perfect golden mushroom, pea, and asparagus risotto, certain tips must be followed. These tips are essential in ensuring that the resulting risotto is not only creamier but has a delicious taste.

The first tip is to use arborio rice, which is high in starch and absorbs liquid quickly while still retaining a firm texture. It is the perfect rice for making risotto. Secondly, ensure you stir frequently while cooking because stirring allows the rice to release starch, giving it a creamy texture.

Using vegetable stock is also important to create depth of flavor and richness that cannot be found in plain water. Moreover, adding saffron threads and white wine gives it an exquisite taste that takes the risotto to another level.

When using asparagus in your risotto recipe, it’s important first to snap off any tough ends before cutting into bite-sized pieces. If you use long pieces of asparagus in your recipe without removing the tough ends, it might lead to difficulty cooking them correctly or possibly a less palatable texture.

To add flavor that enhances the taste of the ingredients in the recipe, use herbs such as dill, parsley or lemon zest. Nutritional yeast flakes can also be sprinkled on top for umami flavors.

In conclusion, keeping these tips in mind ensures that your dish comes out perfect every time you make it. Follow them with passion when making your golden mushroom, pea, and asparagus risotto recipe to enjoy an authentic meal that will leave you wishing for more.

Bottom Line

In conclusion, this Golden Mushroom, Pea, and Asparagus Risotto recipe is truly one-of-a-kind. It brings together the perfect combination of flavors that will leave your taste buds dancing with joy. The recipe is simple, easy-to-follow, and requires minimal prep time. Furthermore, it utilizes a variety of vegan ingredients and is gluten-free.

Not only is this dish delicious, it is also packed with essential nutrients that your body needs to thrive. From protein to fiber to vitamins and minerals, you can feel good about what you are putting into your body with each spoonful.

So why not try this recipe for yourself and experience the creamy goodness of a plant-based risotto? Whether you are a seasoned vegan or just starting out on your journey towards a more sustainable lifestyle, this recipe is sure to impress. Don’t wait any longer – give it a try today!

Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

Golden Mushroom, Pea, and Asparagus Risotto (Vegan) Recipe

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. NOTE: After making this, I have to say it was WAY better on day 2 and 3 once the flavors all came together. I also would make the saffron, dill and peas optional. I used regular button mushrooms with great results. And I have to say that I made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was MUCH better. . .who would have guessed?!?!?!?!?
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Prep Time 15 mins
Cook Time 45 mins
Calories 346.8 kcal


  • 3 1/2-4 cups vegetable stock
  • 1 lb asparagus, tough ends removed
  • 1 cup onion, diced
  • 2 tablespoons olive oil
  • 1 1/2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (may sub button mushrooms)
  • 2 tablespoons garlic, minced
  • 1 cup arborio rice
  • 1/2 cup white wine (optional)
  • 1/4 teaspoon saffron thread (optional)
  • sea salt & freshly ground black pepper, to taste
  • 1 cup frozen peas (optional)
  • 1/3 cup nutritional yeast flakes
  • 1/4 cup freshly chopped parsley
  • 2 tablespoons freshly chopped dill (optional)
  • 2 teaspoons finely grated lemon zest


  • In a medium saucepan, place the vegetable stock and bring to a boil.
  • Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
  • Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
  • In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
  • Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
  • Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
  • Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
  • Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
  • Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
  • Taste and adjust the seasonings, as desired.

Add Your Own Notes


Serving: 220gCalories: 346.8kcalCarbohydrates: 57.8gProtein: 14.1gFat: 8.6gSaturated Fat: 1.2gSodium: 31.1mgFiber: 9.2gSugar: 3.9g
Keyword < 60 Mins, European, One-Dish Meal, Rice, Vegan, Vegetable
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