One person oven asparagus & mushroom risotto
"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 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, cast iron pan
Recipes made to your taste
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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!
