Recipe Inspiration

Ingredients...

2tbsp olive oil

100g chopped onion

2 finely chopped garlic cloves

300g risotto rice (see our tips)

100ml dry white wine

20g Essential Cuisine Vegetable Stock Mix

700ml water

125g sliced wild mushrooms, quickly fried in butter

125g cherry tomatoes

125g Blanched asparagus spears (cooked for 3 minutes in boiling salted water, then refreshed in iced water and drained)

2tbsp mascarpone cheese

1 knob unsalted butter

Parmesan cheese (optional)

A good twist of freshly ground pepper

Sea salt seasoned to your taste

Method...

1. Heat the olive oil in a pre-heated thick bottomed saucepan. Add the chopped onion and the garlic and cook for 10 – 15 minutes without allowing the onion to brown

2. Add rice and sauté with the onions and butter until the rice becomes translucent and starts to crack. Add the wine and stir

3. Make up the Essential Cuisine Vegetable Stock Mix with boiling water

4. Add the “hot” stock, one ladle at a time to the rice, constantly but gently stirring

5. Continue until all of the stock has been absorbed, the rice should still have a bite to it

6. Carefully stir in the cooked mushrooms and cherry tomatoes making sure it
is thoroughly heated through

7. Gently warm the asparagus spears in hot butter in a separate pan

8. Remove from the heat and stir in the mascarpone, asparagus and butter and correct the consistency with hot water if required. And season to your taste

9. As with all risotto serve immediately on a warmed dish and garnish with shaved parmigiano and drizzled with olive oil

Did You Know?

Essential Cuisine Vegetable Stock Mix is one of the most popular stocks in the range, use it to: blend, braise, dust, pané, poach, rub and season!