Steps

• Cut off the ends of the asparagus, as they’re often a bit tough. Then, slice them in half around the middle. Set aside the top halves for later. Cook the bottom halves in a pot of boiling water for 8 minutes.
• Peel and finely chop the onion. Tear the shiitakes into quarters.
• In a pan or sauté pan, heat a drizzle of olive oil. Sauté the onion over high heat for one minute. Add the rice and toast it for about 2 minutes until it becomes slightly translucent.
• Meanwhile, heat the vegetable broth in a saucepan. Pour a ladle of broth into the rice and let it cook over medium heat. Add another ladle of broth each time the liquid is fully absorbed. Repeat this process for about 20 minutes.
• Meanwhile, drain the cooked asparagus stems and blend them with the spinach, soy cream, salt, and pepper. Pour this mixture into the risotto and continue cooking for about 5 minutes until it becomes perfectly creamy.
• In a small pan, heat a drizzle of olive oil and sauté the asparagus tips for about 4-5 minutes until nicely golden. Deglaze with a splash of water to soften them. Once the water has evaporated, push the asparagus to one side of the pan and add the shiitakes. Sauté everything until the mushrooms are nicely browned, then deglaze with soy sauce.
• Serve the risotto with a bit of thick soy cream if desired, the sautéed asparagus and shiitakes, walnut parmesan, and pea shoots!