Vegan Mushroom and Asparagus Risotto

In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.

Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.

Add the Arborio rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes.

Pour in the white wine and stir until it is absorbed by the rice.

Begin adding the vegetable broth, 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more. Continue this process until all the broth is used and the rice is creamy and cooked al dente, about 20-25 minutes.

While the risotto is cooking, blanch the asparagus in boiling water for 2-3 minutes, then transfer to a bowl of ice water to stop the cooking process. Set aside.

Once the risotto is done, stir in the nutritional yeast, salt, and pepper. Gently fold in the blanched asparagus.

Serve the risotto hot, garnished with chopped parsley.