Mushroom Risotto

Ingredients

• 1 onion, diced

• 4-6 cloves garlic, minced

• 1 lb asparagus

• 8 oz mushrooms, roughly chopped

• 1 tsp dried thyme 

• 1 tsp salt 

• ½ cup white wine 

• 1 cup Arborio rice, uncooked

• 3 cups vegetable broth

• 2 cups spinach, chopped

• 2 tsp nutritional yeast 

• 1-2 tsp lemon juice

Instructions

1. Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened

2. Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so.

3. Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies).

4. Add vegetable broth 1/2 – 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more; this will take about 3-5 minutes each time.

5. Once you've added almost all the broth, add the spinach, nutritional yeast, lemon juice and the rest of the broth and stir until the spinach is wilted (2-3 minutes). Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.