Mushroom and asparagus rad-risotto

Based on 1 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.