Mushroom Risotto and Oven Roasted Asparagus
Ingredients
- for risotto
- 2 tbs of olive oil
- 2 cloves of minced garlic
- 1/2 cup of chopped yellow onion
- 2 sprigs of fresh thyme
- 6 cups of vegetable stock
- 1 1/2 cups of brown rice
- 1 1/2 cups of sliced cremini mushrooms
- 1 tsp of pink himalayan salt
- 1/2 tsp of black pepper
- 2 tsp of balsamic vinegar
- 2 tbs of nutritional yeast flakes
- for asparagus
- 1 bundle of asparagus
- 3 cloves of garlic
- sprinkle of garlic powder
- olive oil
Preparation
In a medium sized pot, on medium, add olive oil, garlic, and onion
Stir well for 1 minute then add thyme and stir for another minute
Pour in stock and bring to a boil
Once stock is ready add rice and allow to simmer covered until tender
Preheat oven to 375°
On a baking sheet lay asparagus neatly and top with minced garlic and garlic powder add a drizzle of olive oil and bake for 5 minutes each side
Minutes before rice is ready remove thyme stems and add remaining ingredients
Stir well and simmer until asparagus is ready
Place risotto in a bowl and top with asparagus
Garnish with nutritional yeast flakes and fresh chopped parsely and enjoy ???? #threebunnies