Kim's spring vegetable oven-baked risotto
1 bunch(es), cut into 3cm pieces
½ cup(s), sliced, (55g)
Cooked white wine
½ cup(s), (125ml)
1 cup(s), (200g)
200 g, finely sliced
Vegetable stock cube
1 individual, gluten-free variety, (to make 3 cups (750ml) vegetable stock)
Frozen green peas
1 cup(s), (145g), thawed
Grated parmesan cheese
¼ cup(s), (20g)
1 x 3 second spray(s)
- Preheat oven to 180℃. Heat a deep, ovenproof frying pan or flameproof casserole dish over medium-high heat. Cook asparagus and 1 tablespoon water, for about 2 minutes, or until starting to soften. Transfer to a plate and set aside.
- Lightly spray the same pan with oil, cook shallots, for about 2 minutes, stirring occasionally, or until slightly softened. Add garlic and cook, stirring, for a further 1 minute. Add wine, simmer for about 2 minutes, or until wine starts to reduce.
- Add rice and cook, stirring, for 1 minute. Stir in mushrooms and stock. Bring to the boil. Season with salt and pepper. Bake, covered, for 25 minutes, until rice is tender and liquid is absorbed.
- Add peas, parmesan and reserved asparagus and stir until parmesan is melted. Cover and stand for 5 minutes. Serve.