Mushroom Risotto and Oven Roasted Asparagus


  • 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


  1. In a medium sized pot, on medium, add olive oil, garlic, and onion

  2. Stir well for 1 minute then add thyme and stir for another minute

  3. Pour in stock and bring to a boil

  4. Once stock is ready add rice and allow to simmer covered until tender

  5. Preheat oven to 375°

  6. 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

  7. Minutes before rice is ready remove thyme stems and add remaining ingredients

  8. Stir well and simmer until asparagus is ready

  9. Place risotto in a bowl and top with asparagus

  10. Garnish with nutritional yeast flakes and fresh chopped parsely and enjoy ???? #threebunnies

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