Asparagus Portabella Risotto

Spring has begun, at least on the calendar, as I know many of you are still stuck in cold weather and snow. But, it also seems as though new things are popping up everywhere, and I’m not talking about plants. I’ll start with a little background on me, I went to school for product design and graduated with a BS in Industrial Design (no, that’s not designing factories). I worked in the field for a few years, until a quit my job a year and a half ago; that is when I started to seriously put work into my blog, freelance photography projects and basically doing whatever odd-jobs that I could to get by.

So far, that list has included doing vegan food tours for a couple of months, lots of merch gigs, writing articles and the occasional garage sale. 😉 And for a few months, last year, I applied to many, MANY design jobs; nearly landing one, but it just didn’t work out. Lately, I’ve been wondering if I’d ever return to the industry in which I get my creativity from, feeling a loss. Then, yesterday, I get a call from one of my old co-workers and to keep it short, I’ll just say there is a good possibility of me returning to a full-time design position.

Oddly enough, the timing is not that great, seeing as how I’ll be gone nearly the entire month of April, doing work out in Indio for Coachella and Stagecoach. Lots of work and lots of heat, plus not a lot of computer time. But, I’m getting everything organized before I go so that you can have some awesome recipes to drool over. Now, I’m feeling more overwhelmed than ever, but feel as though everything will line up eventually, or I hope, at least. Ha!

I’ll keep you updated on that, but now, I have this delicious and satisfying risotto to show you! It’s creamy, yet still light enough to showcase some serious Spring flavors. Risotto used to intimidate me, for some reason, until I made my first one in the fall and it turned out great. So, don’t be intimidated by this rice dish with a fancy name.

One Year Ago: Tofu Scramble Breakfast Burrito

Two Years Ago: Winter Vegetable Soup

Asparagus Portabella Risotto

Asparagus Portabella Risotto

Yield: 3 -4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A creamy and filling, yet light risotto filled with the flavors of Spring!


  • 1 tsp . Coconut Oil
  • 1 C . White Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1 1/4 C . Asparagus Tips and Middles, Chopped
  • 1 1/4 C . Portabella Mushrooms, Chopped
  • 2 1/2 Tbsp . Fresh Curled Parsley, Minced
  • 1 Tbsp . Flour
  • 1 Tbsp . Fresh Lemon Juice
  • 1/2 tsp . Lemon Zest
  • 1 1/2 C . Non-Dairy Milk
  • 1 C . Arborio Rice
  • 2 C . Vegetable Broth (This worked for me and the rice that I used, but you may need more)
  • Salt to Taste
  • 1/8 tsp . Black Pepper
  • 1/8 tsp . White Pepper


  1. In a large pan (this is necessary!), warm the coconut oil over medium heat. Once it is hot, add the onions to the oil and saute until they turn slightly clear (approx. 3-4 mins.)
  2. Next, add in the garlic and saute for an additional minute over low-medium heat. Then place the asparagus and mushrooms into the pan and warm it for 3-5 minutes or until the mushrooms have reduced in size.
  3. Stir in the parsley and flour until there are no dry chunks in the pan.
  4. Pour the lemon juice, lemon zest, non-dairy milk and rice into the pan and bring to a boil.
  5. Cook and stir until almost all of the liquid is gone, then gradually add in the rest of the vegetable broth, a cup at a time until the rice has soaked up most of it. This will take roughly 18-20 minutes and you may need to add more vegetable broth/water.
  6. Add the pepper, salt and white pepper to taste, serve warm.
Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

16 Comments on “Asparagus Portabella Risotto

  1. When it rains it pours right? Good luck with all that you have coming up work wise, like you said, it will all work out in the end.

    I will admit that risotto scares the hell out of me! Asparagus and portabella together though? That sounds amazing. I may have to get over my fear just so I can enjoy this risotto because it looks fabulous.

    • Thank you!! I feel as though I’ll be weighing my options the entire month of April. ha ha

      And yes, risotto is really not hard to make. This is a pretty easy recipe to get the hang of it, I feel.

  2. Oh, I hope this doesn’t mean we’ll lose you? Design’s gain would be our loss. I’m printing this recipe right now! Best of luck in your endeavors, and hope it brings you back here!

    • I definitely don’t have quitting this blog in mind, especially with how much hard work I’ve put into to it and how much it’s grown in the past year or so. I’ll be creating fun and delicious recipes for a while, methinks. 😉

      And thank you, Beverly! It means a lot to have the support of my readers.

  3. thank you so much Jackie for this this hearty meal recipe. That is what i love about vegan food. It is so wholesome it makes you feel good.
    Elsie Teixeira

    • I totally agree! Vegan food makes you feel good inside AND out! 🙂

  4. Pingback: Vegan Risotto. YES YOU CAN!!! | cooking for the carnivore

  5. Pingback: Weekly Rewind~Easter Edition | Herbivore Triathlete

  6. Made this a couple days ago! It was absolutely amazing. I omitted the nondairy milk and just used more broth, since risotto seems to cream up well enough on its own, and tossed in some nooch at the end. Probably used a lot more asparagus than called for, too (LOVE asparagus). My bro and I split the whole thing between us. Very filling!

    • Awesome!! I saw that someone else made it and didn’t agree entirely with my liquid measurements, but I’m glad to see that you enjoyed the recipe. Nooch sounds like the perfect addition to it, and more asparagus is never a problem! 😀

  7. Pingback: Meatless Monday: Asparagus

  8. Pingback: Southern Kale Salad with Smoky Ranch | Vegan Yack Attack

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe