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One person oven asparagus & mushroom risotto

Too few ratings

“I love to make risotto for friends. It’s a real crowd pleaser. But I don’t like the amount of constant stirring and not being able to be social with your guests. This risotto steams ready in the oven, it’s just as creamy and delicious. The recipe is vegan, but you could add Parmesan if you like. The tomato puree adds an even more depth in flavor. The chili flakes are optional if you don’t like spicy food. Enjoy!”

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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