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Wild Mushroom and Asparagus Risotto
Ingredients
  • ( marks weekend prep items)
  • 18 fl oz low-sodium vegetable broth   (see tip) (≈2 1⁄4 cups)
  • 3 cups mixed wild mushrooms   halved (see tip)
  • 3⁄4 cup yellow onion   chopped
  • 1 1⁄2 tablespoons garlic   minced
  • 1 1⁄2 fl oz white wine   (see tip) (≈3 tablespoons)
  • 1 1⁄2 cups short-grain brown rice
  • 12 oz asparagus   trimmed & cut into bite-size pieces
  • 2 1⁄4 teaspoons fresh lemon juice
  • 2 1⁄4 teaspoons fresh dill   chopped
  • 1⁄3 teaspoon sea salt
  • 1⁄3 teaspoon freshly ground black pepper
  • 2 1⁄4 teaspoons nutritional yeast   (optional) plus more as needed
  • 1⁄3 lemon   cut into wedges
Steps
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