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One person oven asparagus & mushroom risotto
Ingredients
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
- 2 shallot
Saute shallot for 2 minutes
Step 6/ 14
- 140 g oyster mushrooms
Add mushrooms and saute for another 3 minutes
Step 7/ 14
- 6 garlic
- 1 tsp chili flakes
Add garlic and chili flakes, saute for 2 minutes
Step 8/ 14
- 4 sage leaves
- 2 tsp thyme
- 2 tsp dried oregano
Add herbs, sauté for 1 minute
Step 9/ 14
- 200 g arborio rice
Add risotto and stir. Leave for 1 minute to roast the risotto slightly
Step 10/ 14
- 100 ml white wine
- 4 tsp tomato purée (passata)
Add tomato puree and deglaze with white wine and wait 2-3 minutes till the wine has reduced
Step 11/ 14
- 400 ml vegetable broth
Add broth and stir. Transfer to oven for 25 minutes and cover with a lid.*
Step 12/ 14
- 100 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*
Enjoy your meal!
Tags
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