Recipes

Baked Mushroom and Asparagus Risotto

Serves: 4
Preparation Time: 10
Cooking Time: 30

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 200 g button mushrooms, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cups Arborio rice
  • 1 litre (4 cups) Campbell’s Real Stock - Vegetable
  • 1 bunch asparagus, chopped
  • Creamy Feta cheese, crumbled to serve

Method

  1. Preheat oven to 180°C.
  2. Heat oil in a large flame-proof/oven-proof dish over medium heat. Cook onion for 2 minutes. Add mushrooms and garlic, cook for a further 3 - 4 minutes.
  3. Add rice, cook, stirring for 1 minute. Add Campbell’s Real Stock - Vegetable. Stir well to combine. Bake covered, for 25 mins or until rice is just tender and liquid has almost been absorbed. Add asparagus and stand, covered for 5 mins.
  4. Top with Feta.  Serve with cracked black pepper. 

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