Mushroom and asparagus rad-risotto

Too few ratings

Christie

Community Member

“Normally the cheese and Worcester sauce would make this dish not vegetarian but by using the right alternatives (pecorino instead of Parmesan and vegan Worcester sauce) - this dish has the exact same packed flavour but is now suitable for vegetarians! This risotto is named after Leeds United manager, Radrizzani!”

Difficulty

Easy 👌
10
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1½ onions
4 cloves garlic
Pack of fresh sage
460 g Arborio rice
300 g Chestnut mushrooms
250 g Asparagus
180 ml white wine
Vegetable stock cubes
60 g Pecorino cheese
1 bag Rocket
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 tbsp dried basil
1 tsp ground nutmeg
Knob of a butter
Salt and pepper
Metric
Imperial

Utensils

  • wok
  • garlic press
  • Step 1/9

    Dice onion, press garlic, roughly chop a handful of sage leaves. Add to a wok with dried basil, salt, pepper and knob of butter. Sweat on low-mid heat for 10 minutes.
    • 1½ onions
    • 4 cloves garlic
    • Pack of fresh sage
    • 2 tbsp dried basil
    • Knob of a butter
    • Salt and pepper
    • wok
    • garlic press

    Dice onion, press garlic, roughly chop a handful of sage leaves. Add to a wok with dried basil, salt, pepper and knob of butter. Sweat on low-mid heat for 10 minutes.

  • Step 2/9

    While sweating onions, roughly chop the mushrooms and asparagus
    • 300 g Chestnut mushrooms
    • 250 g Asparagus

    While sweating onions, roughly chop the mushrooms and asparagus

  • Step 3/9

    Add chopped mushrooms and asparagus to wok and fry on medium heat for 5 minutes.

    Add chopped mushrooms and asparagus to wok and fry on medium heat for 5 minutes.

  • Step 4/9

    Add rice to wok and fry for 3 minutes on medium heat.
    • 460 g Arborio rice

    Add rice to wok and fry for 3 minutes on medium heat.

  • Step 5/9

    Pour in white wine and simmer for 5 minutes.
    • 180 ml white wine

    Pour in white wine and simmer for 5 minutes.

  • Step 6/9

    • Vegetable stock cubes

    While the wine simmers. Add 1500ml of boiling water to 3 stock cubes. Chop a bunch of sage.

  • Step 7/9

    Add sage to the wok. Now add stock bit by bit for 25 minutes or until rice is soft and creamy . Let the rice absorb the stock before adding more.

    Add sage to the wok. Now add stock bit by bit for 25 minutes or until rice is soft and creamy . Let the rice absorb the stock before adding more.

  • Step 8/9

    Add Worcester sauce (I use a vegan version), nutmeg, lemon juice and pecorino. Stir into risotto and simmer on low heat for 2 minutes.
    • 60 g Pecorino cheese
    • 1 tbsp Worcestershire sauce
    • 1 tbsp lemon juice
    • 1 tsp ground nutmeg

    Add Worcester sauce (I use a vegan version), nutmeg, lemon juice and pecorino. Stir into risotto and simmer on low heat for 2 minutes.

  • Step 9/9

    Serve with a handful of rocket, sage leaves and shaved pecorino.

    Serve with a handful of rocket, sage leaves and shaved pecorino.