Original recipe is here, but I veganised it: and quite successfully, I think!
6 cups of faux-chicken broth (I used faux-chicken stock cubes)
1 bunch of thin-stalked asparagus (great asparagus prep info here)
3/4 lb shiitake mushrooms, stems removed and sliced
1 tbsp of olive or canola oil
4 tbsp of earth balance
2 shallots, finely chopped
1.5 c of arborio rice
1/2 dry white wine
a handful of daiya cheese – I used mozzarella because that was what I had, but parmesan would be better.
Bring the broth to a boil in a big pot and add the asparagus (cut into pieces or leave whole like I did). Cook uncovered for 4 mins and remove with a slotted spoon. Set aside. Keep the broth at a simmer while you do everything else.
Heat the oil and 1 tbsp of marg in a pan on med-high and cook the mushrooms till brown. Dump into the bowl with the asparagus. Season with a little salt and pepper. Don’t go heavy on the salt, as the risotto will be pretty salty from the broth.
Cook the shallots in another 2 tbsp of marg over medium heat till softened (about 3 mins) then add the rice and stir for 1 min. Add the wine and keep stirring till absorbed.
Add 1 c of the simmering broth and continue stirring till absorbed, about 2 mins. Continue to stir and add the broth 1/2 c at a time, letting the liquid absorb before adding the next 1/2 c. Cook till creamy and rice is just tender – about 20 mins. You’ll probably use about 5.5 c of the broth, but you can add in extra if you want it less gluggy.
Remove from heat and stir in the cheese, 1 tbsp of marg and the veges – taste and season according to your preferences. Put the lid on and let it sit for a minute, then serve immediately.
I had some fake shrimp which I added – a nice light protein pairing to go with the very rich risotto.