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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
- Preheat oven to 180°C.
- 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.
- 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.
- Top with Feta. Serve with cracked black pepper.
