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Mushroom and asparagus rad-risotto

Mushroom and asparagus rad-risotto

Based on 2 ratings
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Christie

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 👌
Preparation
10 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
½
onions
1⅓ cloves
garlic
Pack of fresh sage
153⅓ g
Arborio rice
100 g
Chestnut mushrooms
83⅓ g
Asparagus
60 ml
white wine
1
Vegetable stock cubes
20 g
Pecorino cheese
bag
Rocket
tbsp
Worcestershire sauce
tbsp
lemon juice
tbsp
dried basil
tsp
ground nutmeg
Knob of a butter
Salt and pepper

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.
    • ½ onions
    • 1⅓ cloves garlic
    • Pack of fresh sage
    • 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
    • 100 g Chestnut mushrooms
    • 83⅓ 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.
    • 153⅓ 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.
    • 60 ml white wine

    Pour in white wine and simmer for 5 minutes.

  • Step 6/ 9

    • 1 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.
    • 20 g Pecorino cheese
    • tbsp Worcestershire sauce
    • tbsp lemon juice
    • 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.

  • Enjoy your meal!

    Mushroom and asparagus rad-risotto

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