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spring vegetable oven-baked risotto

Kim's spring vegetable oven-baked risotto

Total Time
50 min
10 min
40 min



1 bunch(es), cut into 3cm pieces

Green shallot(s)

½ cup(s), sliced, (55g)

Minced garlic

1 tbs

Cooked white wine

½ cup(s), (125ml)

Arborio rice

1 cup(s), (200g)

Cup mushrooms

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)

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Add peas, parmesan and reserved asparagus and stir until parmesan is melted. Cover and stand for 5 minutes. Serve.