|5 cups||Chicken stock|
|2 Tbsp||Olive oil|
|1||Onion, finely diced|
|2||Garlic cloves, finely diced|
|2 cups||Risotto rice (Main)|
|8 stalks||Asparagus, cut into 2cm lengths (Main)|
|2 cups||Mixed mushrooms (Main)|
|1 cup||Basil leaves (Main)|
|100 g||Pecorino cheese|
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- Pour the stock into a large saucepan and bring to a simmer. Heat the olive oil and butter in a large pan or saucepan, then add the onion and garlic. Stir for 3 minutes.
- Add the rice and continue stirring for a further 2-3 minutes until the grains are covered with the oil and butter. Add a ladle full of stock and stir until it has absorbed into the rice, then repeat.
- After adding half the stock, add the asparagus and mushrooms. Stir through the basil leaves, then continue adding the stock until the rice is creamy and tender.
- Season to taste and stir through the pecorino before serving in warmed bowls topped with remaining basil leaves.
*If not using home-made stock, it can be a good idea to use two thirds commercial stock and one third water because some stocks can be too salty.