Vegan Asparagus and Mushroom Risotto

About

This tasty recipe makes a great low carb plant-based dinner option. Our vegan Keto risotto is prepared with aromatic onion and garlic, tender asparagus spears, cremini mushrooms, vegetable stock, lemon juice, nutritional yeast, and fragrant fresh chives. Perfect for weeknight dinners or as a hearty low carb lunch.

What is Nutritional Yeast?

Nutritional yeast is a form of deactivated yeast that can be purchased dried in the form of flakes. The smell and flavor of the yeast is reminiscent of cheese and can be used as a Keto-friendly and dairy-free alternative to recreate a cheese flavor in recipes. The yeast is perfect for sprinkling over dishes like a dairy-free parmesan or for adding to plant-based ‘cheese’ sauces and dips.

What Mushrooms Can I Use?

We have used cremini mushrooms for our low carb risotto recipe. You can easily use alternative mushrooms in place of cremini if preferred. White closed cup mushrooms, shiitake mushrooms or even portobello mushrooms would all be delicious replacements. Please be sure to adjust your macros accordingly to account for any changes made to the original recipe.

Ingredients

4 medium – spear – 5 1/4" to 7" long asparagus
2 ½ cup cauliflower rice
2 each brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
1 cup vegetable broth, bouillon or consomme
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1 tablespoon chives
1 clove garlic
1 tablespoon coconut oil
½ small onion
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Melt the coconut oil in a skillet over a low/medium heat. Finely dice the onion and thinly slice the garlic. Add the onion and garlic to the skillet and sweat gently until tender and fragrant.
Slice the tough ends from the asparagus. Roughly dice the mushrooms and asparagus spears into 1 inch chunks. Add the asparagus and mushrooms to the skillet and pan-fry for 2-3 minutes to soften a little.
Add the cauliflower rice to the skillet along with the salt and pepper. Stir well to combine. Cook through for a minute, then add the vegetable stock. Bring the stock up to a boil. Reduce down to a simmer and stir well. Simmer for 5-8 minutes or until all liquid has evaporated and the asparagus is tender.
Finely chop the fresh chives. Squeeze the lemon juice over the risotto and sprinkle over the nutritional yeast and fresh chives. Stir well to combine. Serve immediately.