One person oven asparagus & mushroom risotto

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!