Wild mushroom risotto with truffles and gourmet vegan asparagus

Discover the intense flavors of the woods with this sophisticated vegan dish full of tasteless nuances.The wild mushroom risotto with truffles and asparagus is ideal for exquisite dinner or to impress someone special.

#### Ingredients:
- 1.5 cup of tree rice
- 500 g of a mixture of wild mushrooms (porcini, shiitake, chantelle, etc.)
- 200 g of fresh asparagus
- 1 black truffle (or 1 tablespoon of truffled olive oil for a more affordable option)
- 1 medium onion, finely bite
- 2 cloves of garlic, wrinkled
- 1 liter of home vegetable broth
- 1/2 cup dry white wine
- 1 tablespoon of nutritional yeast
- 1 tablespoon of vegan butter
- salt and ground black pepper on time, to taste
- 1/2 lemon juice
- Fresh thyme leaves

#### Preparation Mode:

1. ** Preparation of ingredients **:
- Clean the mushrooms with a damp cloth and cut them into consistent slices.
- Wash the asparagus and cut the hardest ends.Cook in boiling water for 3-4 minutes and then transfer to a bowl with cold water to stop cooking.Cut them into 3 cm pieces.
- Heat the vegetable broth in a separate pan and keep it heated along the cooking.

2. ** sauté the base **:
- In a large pan, heat the vegan butter and add the chopped onion.Saute until translucent, about 5 minutes.
- Add the kneaded garlic and sauté for another minute until it exudes its aroma.

3. ** Cook the rice **:
- Add the tree rice and stir well to cover with the onion and butter mixture.Let the rice cook until the edges begin to become translucent, about 2-3 minutes.
- Pour the white wine and cook over medium-high heat until the liquid is absorbed almost completely.

4. ** Adding mushrooms and asparagus **:
- Enter the sliced ​​mushrooms and mix until they start sweating.Season with salt and pepper.
- Keep adding the hot broth, one shell at a time, hoping that the liquid will be almost fully absorbed before adding more.Repeat this process for about 18 minutes or until the rice is creamy but still firm to the tooth.

5. ** Finishing **:
- In the last 3 minutes of cooking, add the asparagus.
- Turn off the heat and add the nutritional yeast, lemon juice and fresh thyme.Adjust salt and pepper if necessary.

6. ** Serve **:
- Serve immediately, grating fresh black truffle over each plate for an extra aroma and a touch of sophistication.If you are using truffled olive oil, drizzle a little on each portion.

This risotto of wild mushrooms with truffles and asparagus presents a perfect combination of earthy flavors with the elegance of truffles, making it an ideal gourmet vegan dish for both special occasions and delicious casual luxury dinner.