What I love about this vegan risotto is that it’s actually super easy to make but looks and tastes like something fancy. It has a creamy consistency and a rich earthy flavor. The oat grouts are a healthy alternative to rice which adds a nice texture and subtle nuttiness. So whether you’re looking for a quick and healthy meal on a weekday night or you’re entertaining friends and family, this dish will be a hit!
1 cup Oat Grouts - I used Bob's Red Mill
4 cups of water
1 T Reduced-Sodium Vegetable Better Than Bouillon
1 c white wine - I used Pinot Grigio
1 large leek - white only, cleaned & chopped
2 t garlic - chopped
8 oz cremini mushrooms - sliced
1 bunch of asparagus - trimmed and chopped into large pieces
1t dried thyme
1t dried chives
1/2 t mushroom seasoning
1-2 T vegan parmesan
Taste for Salt & Pepper
Bring water to a boil, add in Better Than Bouillon, stir to dissolve. Set aside.
Blanch the asparagus in boiling water for a minute or two just until it turns bright green. Drain and rinse in cold water. Set aside.
In a large skillet on medium heat, sauté the leek for a couple minutes until soft. Add the garlic and sauté until just fragrant.
Add in the mushroom and cook until starts to brown and become tender.
Toss in the oat grouts and toast for a few minutes.
Add in the wine and cook until it's absorbed.
Add in 2 c of the broth. Bring to a boil then reduce to simmer, uncovered until liquid is absorbed. (approx. 20 minutes)
Stir in the remaining broth and cook until fully absorbed, approximately another 25-30 minutes.
When it turns to creamy texture, remove from heat and stir in the vegan parmesan, asparagus, and mushroom seasoning.
Taste for Salt & Pepper. Enjoy!