Asparagus, mushroom and basil risotto with pecorino
( SERVES 4 )
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|5 cups||Chicken stock|
|2 tbsp||Olive oil|
|1||Onion, finely diced|
|2||Garlic cloves, finely diced|
|2 cups||Risotto rice|
|8||Asparagus, cut into 2cm lengths|
|1 cup||Basil leaves|
|100 g||Pecorino cheese|
|1||Salt & freshly ground pepper|
- Pour the stock into a large saucepan and bring to a simmer. Heat the olive oil and butter in a large pan or saucepan, then add the onion and garlic. Stir for 3 minutes.
- Add the rice and continue stirring for a further 2-3 minutes until the grains are covered with the oil and butter. Add a ladle full of stock and stir until it has absorbed into the rice then repeat.
- After adding half the stock add the asparagus and mushrooms. Stir through with of the basil leaves, then continue adding the stock until the rice is creamy and tender.
- Season to taste and stir through the pecorino before serving in warmed bowls topped with remaining basil leaves.
*If not using home-made stock, it can be a good idea to use two thirds commercial stock and one third water because some stocks can be too salty.
**Look for assorted gourmet mushrooms at vegetable stores and supermarkets.Asparagus and prawn salad
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