A delightful vegan risotto featuring mushrooms, spring vegetables, and a creamy texture enhanced with nutritional yeast.
Heat the vegetable stock in a medium saucepan until it begins to simmer.
Keep the stock warm throughout the cooking process to maintain the risotto's cooking temperature.
Blanch the asparagus in the simmering stock for 2 minutes, then remove and set aside.
Blanching the asparagus in the stock adds flavor to the stock itself.
In a large saucepan, sauté the onion in olive oil for 3 minutes until softened.
Stir frequently to prevent the onion from browning.
Add the mushrooms and garlic to the onion and cook for another 3 minutes.
Ensure the mushrooms release their moisture before proceeding.
Stir in the Arborio rice and cook for 2 minutes until the grains are slightly translucent.
Toasting the rice enhances its flavor and helps it absorb the liquid better.
Pour in the white wine and saffron threads, stirring until the liquid is absorbed.
The wine adds acidity and depth to the dish.
Add the stock, one ladle at a time, stirring until absorbed before adding more.
Stirring constantly helps release the rice's starch, creating a creamy texture.
Mix in the blanched asparagus, nutritional yeast, parsley, dill, and lemon zest.
Adding the herbs and zest at the end preserves their fresh flavors.
Taste and adjust the seasoning, then serve the risotto warm.
Garnish with additional parsley for a vibrant presentation.
