Baked Mushroom Risotto

Duration: 60 Min
Difficulty: Medium

Ingredients

How many people?
2
300g
mushrooms
200g
green asparagus
1
tsp olive oil
1
onion
2
cloves of garlic
100g
leek
2
tbsp neutral oil
300g
risotto rice
700ml
vegetable stock
2
tbsp butter
200g
planted.chicken Güggeli
salt
pepper
Optional

Products in this recipe

planted.chicken
Lemon & Herb
Size
£ 7.99

Preparation

Preparation
  1. Peel and chop the onion and garlic, cut the leek into fine rings and the mushrooms into slices.
  2. 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.
  3. 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.
  4. Clean the asparagus, rub with olive oil and place on a baking tray in the oven for the last 20 minutes.
  5. 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.
  6. Serve with optional vegan parmesan.
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Healthy for you and the planet. Without additives, 100% plant-based.