Warm, rich, creamy – Risotto is one of my favorite Italian entrees. Throw in crisp green asparagus, woody mushrooms, and crunchy pine nuts, then you have my favorite risotto recipe. Use fresh, home-made vegetable stock, lemon zest, and rainbow micro-greens to up the freshness ante. Buon Appetito!


Prep time:

Servings: 4


  • 1 cup Arborio rice
  • 10 Asparagus cut diagonal
  • 1 full cup of mushroom melody- shiitake, porcini, oyster, chanterelle, hen of the woods
  • 4 tbsp finely chopped shallots
  • 1 garlic clove finely chopped
  • 4.5 cups of fresh vegetable stock (recipe here)
  • 4 tbsp of extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 1/4 cup toasted pine nuts
  • Rainbow micro-greens for garnishing
  • Salt and crushed black pepper to taste
  • Lemon zest from 1 lemon


  1. Put the vegetable stock in a pan. Bring to a boil then decrease to low heat and let it simmer.
  2. Heat 2 tbsp of olive oil in a non-stick pan over medium heat.
  3. Add the garlic and give a quick sauté.
  4. Now, add the asparagus and mushrooms. Let it cook for 2-3 min until tender but still crunchy.
  5. Remove from heat and keep aside on a plate.
  6. Heat 2 tbsp olive oil in the same pan.
  7. Sauté the shallots for a minute and then add the arborio rice.
  8. Stir the rice until it coats with the olive oil.
  9. Keep adding 1/2 cup of fresh vegetable stock to the rice on medium heat. Make sure all the vegetable stock gets incorporated in the rice before adding more stock to the pot.
  10. When the rice is almost done after 20-25 minutes, add the nutritional yeast, lemon zest, salt and crushed black pepper to it.
  11. Mix the asparagus and mushroom along with any liquid to the rice.
  12. Plate the Risotto with toasted pine nuts and rainbow micro-greens on top.
  13. Enjoy!