recipes
Risotto tossed with pistachios, asparagus and mushrooms
Serves: 2
Ingredients
- 200g Arborio rise
- Basil leaves
- 500ml vegetable stock
- 20g pistachios
- 100g asparagus
- 100g mushrooms
- 30ml white wine
- 10g butter
- 5g Parmesan cheese
- 50ml olive oil
- Cracked black pepper
Method
Heat the oil in a thick base pan add the chopped onions, pistachios and cook for 5minutes, add the risotto and continue cooking for 2minutes but stirring continuously. Add the wine and reduce by half. Begin adding the stock and keep cooking for 20 minutes on low heat and stirring frequently. In the mean time chop the asparagus, basil and slice the mushrooms. In the last 10 minutes add the vegetables, cracked pepper, basil and continue cooking, stirring continuously. In the final stages add the parmesan and butter and serve.
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