Baked Mushroom Risotto

Duration: 60 Min

Difficulty: Medium

Ingredients

How many people?

300g

mushrooms

200g

green asparagus

tsp olive oil

onion

cloves of garlic

100g

leek

tbsp neutral oil

300g

risotto rice

700ml

vegetable stock

tbsp butter

200g

planted.chicken Güggeli

salt

pepper

Optional

planted.chicken

Lemon & Herb

Size

£ 7.99

£ 7.99

Peel and chop the onion and garlic, cut the leek into fine rings and the mushrooms into slices.
Heat 1 tbsp oil in a large pot, add the onions and sauté briefly. Add the garlic, mushrooms and leek and sauté for 3 minutes. Stir in the risotto rice and sauté until it is translucent, then add the vegetable stock and bring to the boil briefly.
Brush an oven dish with the butter, then carefully pour in the contents of the pot and bake at 180°C for 40 minutes, stirring occasionally and adding more vegetable stock if needed.
Clean the asparagus, rub with olive oil and place on a baking tray in the oven for the last 20 minutes.
Fry the planted.chicken with 1 tbsp oil in a pan over medium heat for 4 minutes until golden brown. Then add to the risotto, salt and pepper to taste and scatter the asparagus on top.
Serve with optional vegan parmesan.

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