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Home > Recipes > Asparagus, mushroom and basil risotto with pecorino

Asparagus, mushroom and basil risotto with pecorino
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Asparagus, mushroom and basil risotto with pecorino

Photo by Babiche Martens

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Ingredients

5 cups Chicken stock
2 Tbsp Olive oil
1 Tbsp Butter
1 Onion, finely diced
2 Garlic cloves, finely diced
2 cups Risotto rice
8 stalks Asparagus, cut into 2cm lengths
2 cups Mixed mushrooms
1 cup Basil leaves
100 g Pecorino cheese

Directions

  1. 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.   
  2. 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.
  3. 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.
  4. 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.


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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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