Go Back

Vegan Asparagus Mushroom Quinoa Risotto

Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings


  • 3 cups of vegetable stock
  • 1 large bunch of asparagus
  • 2-3 tablespoons of extra virgin olive oil
  • 2 cups sliced shiitake mushrooms
  • salt and fresh ground pepper
  • 1 cup shallots
  • 2-3 cloves of garlic
  • 1 cup quinoa
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons fresh thyme
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons fresh parsley


  • Pour stock into saucepan and bring to a boil.
  • Break of ends of asparagus and put in with stock, turn heat down, and simmer for 7 minutes. Remove and discard ends. Slice asparagus on a diagonal about 1/4 inch long. Set aside.
  • Heat olive oil in pan on medium high.
  • Once oil is hot add mushrooms and don’t stir for one minute until they have started to brown. Sprinkle with salt and pepper and saute for about 5 minutes. Remove from pan and set aside.
  • Lower heat to medium and add shallots.
  • Saute for 3-5 minutes, then add garlic and saute one minute.
  • Add the quinoa and stir for about two minutes.
  • Add the wine and cook until most of the liquid is absorbed (you can substitute in another ½ cup of stock if you don’t want to use wine).
  • Add 1/2 cup of stock and stir until almost dry. Season lightly with salt and pepper.
  • Keep adding stock 1/2 cup at a time and stir and cook for 3-4 until liquid is mostly absorbed until quinoa is cooked (takes about 20-25 minutes--quinoa “tails” will start popping out).
  • Stir in thyme, mushrooms, and asparagus and cook an additional 4 minutes.
  • Remove from heat and lemon zest and parsley.
  • Taste and season with more salt and pepper if necessary. If making the vegan version and would like it creamier or more flavor add a teaspoon of truffle oil or a tablespoon of earth balance. You can also follow the regular risotto recipe and add butter and cheeses if you are not looking for a vegan version.