Risotto has always been one of my favourite comfort foods, it has that creamy texture that simply melts in your mouth. Growing up mushroom & asparagus risotto was one of my favourite meals my mum used to make me, but it was hardly naturally sassy material. It was made from white risotto rice, gallons of white wine, double cream and chicken broth. These ingredients, it has to be said were pretty delicious, but they were anything but nourishing. When I started the blog I knew making a hearty and healthy risotto would be something you guys would love, and this natural version is way too delicious for words! Its made from brown rice, bouillon powder, asparagus, mushrooms and an amazing Cashew-Lemon cream that makes this risotto the perfect mixture of salty, creamy, cheesy and fresh.
Let me tell you a little about why this meal is not just a taste sensation! Cashews contain a wonderful wealth of plant protein and are also a great source of the minerals iron and zinc. This makes cashews an excellent part of a vegetarian and vegan diet. They add the protein kick to this meal, which keeps you fuller for longer, and helps balance blood sugar levels meaning you also have longer sustained energy levels. Brown rice, is one of my favourite grains, as its literally bursting with goodness. One cup contains 90% of your daily recommended manganese intake, which is so important for bone health. It also contains a wealth of selenium and magnesium which are important for energy production, immune strength and metabolic function. As well as being a great source of Low-GI sustaining carbohydrate, 1 cup of brown rice also has an amazing ??? grams of protein. This helps to build and repair muscles and ligaments, so its the perfect food after a heavy day of exercise.
I honestly could rave all day about this recipe, as it has filled many a person plate with always a wonderful reaction! Plant-based comfort at its finest.
450g brown rice
1.5 L of hot water + 6 tsp bouillon powder
2 bunches asparagus
2 punnets mushrooms
2 medium red onion
Cashew- Lemon cream:
1.5 cups cashews, soaked
Juice 1 lemon
1/4 cup nutritional yeast
1/5- 2 cups water
Start by placing the rice in a pan. Boil the kettle and add 6 tsp of bouillon powder to 1.5L of boiling water, mix well before pouring over the rice. Bring to the boil, then reduce to a simmer. Let cook for around 45 minutes, you may have to top this up with more water towards the end if it is still a little hard.
Next drain the soaked cashews and add all ingredients to your blender. Blend until smooth, place in a jar and leave to the side.
Then wash and chop the vegetables. You want to chop the asparagus into small circles, the mushrooms into slithers and mince the onion.
Add a drizzle of olive oil to a frying pan and let it heat up, then add the onions. Stirfry them for around 5 minutes until soft and caramelised. Put in a bowl and place to the side. Then with another drizzle of olive oil stir fry the mushrooms and asparagus. This again should take roughly 5-8 minutes until soft. Add to the bowl with the onions when you’re done.
Once the rice is cooked, add the cashew cream and vegetables, stir well and make sure everything is really heated through.
Serve up and enjoy with a nice green salad!