Meals in Minutes – Mushroom, Leek and Asparagus Risotto

Method

1

MINUTES 1-5:

1. Place a large, wide frying pan or flameproof casserole dish over a medium heat and gently melt the butter with oil.

2. Add the shallots, leek, garlic, asparagus and mushrooms with some seasoning and sauté until softened and fragrant.

2

MINUTES 6-7:

1. Add the rice to the pan and stir everything together in order to coat the grains with oil.

3

MINUTES 7-10:

1. Add a couple of ladlefuls of the hot stock and stir it in to the rice until absorbed.

4

MINUTES 11-20:

1. Repeat adding the stock and stirring until absorbed until the rice is just cooked and the risotto is starchy and creamy looking.

5

MINUTES 21-22:

1. Add the nutritional yeast, herbs and some seasoning, to taste.

6

MINUTES 23-25:

1. Add all the serving ingredients to a frying pan and stir fry over a high heat until the asparagus is just tender and the mushrooms are golden at the edges.

7

MINUTES 25-30:

1. serve the risotto topped with garlic mushroom mix and a drizzle of extra virgin olive oil. Add non-dairy parmesan style cheese, if you like.

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