One person oven asparagus & mushroom risotto

Too few ratings

Difficulty

Easy 👌
10
min.
Preparation
25
min.
Baking
3
min.
Resting

Ingredients

Servings:-1+
100 g arborio rice
50 ml white wine
200 ml vegetable broth
shallot
garlic
50 g asparagus tips
70 g oyster mushrooms
sage leaves
1 tsp thyme
1 tsp dried oregano
½ tsp chili flakes
2 tsp tomato purée
olive oil
parsley (optional)
basil (optional)
(Vegan) parmesan (optional)
Pine nuts (optional)

Utensils

  • oven
  • cast iron pan
  • Step 1/14

    • oven

    Pre-heat oven to 180ºC

  • Step 2/14

    Dice shallot, garlic, slice oyster mushrooms

  • Step 3/14

    Roll up the sage leaves and cut in rings

  • Step 4/14

    • cast iron pan

    Add olive oil to a cast iron pan or oven proof pan*, heat for 1 minute. *you can use a regular pan, but you need to transfer it to an oven dish later on.

  • Step 5/14

    • shallot

    Saute shallot for 2 minutes

  • Step 6/14

    • 70 g oyster mushrooms

    Add mushrooms and saute for another 3 minutes

  • Step 7/14

    • garlic
    • ½ tsp chili flakes

    Add garlic and chili flakes, saute for 2 minutes

  • Step 8/14

    • sage leaves
    • 1 tsp thyme
    • 1 tsp dried oregano

    Add herbs, sauté for 1 minute

  • Step 9/14

    • 100 g arborio rice

    Add risotto and stir. Leave for 1 minute to roast the risotto slightly

  • Step 10/14

    • 50 ml white wine
    • 2 tsp tomato purée

    Add tomato puree and deglaze with white wine and wait 2-3 minutes till the wine has reduced

  • Step 11/14

    • 200 ml vegetable broth

    Add broth and stir. Transfer to oven for 25 minutes and cover with a lid.*

  • Step 12/14

    • 50 g asparagus tips

    Meanwhile trim the wood-part of the asparagus tips. Transfer to an oven dish. Sprinkle with 1 tsp of olive oil, salt and pepper. After 15 minutes passed when the risotto was in the oven transfer with to the oven as well.

  • Step 13/14

    After (in total) 25 minutes, get risotto and asparagus out of the oven. Rest for a couple of minutes

  • Step 14/14

    Serve risotto with basil, parsley, pine nuts, (vegan) parmesan*

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