Baked mushroom risotto

Duration: 60 mins
Difficulty: Medium

Ingredients

2 Portions
300g mushrooms
200g green asparagus
1 tsp olive oil
1 onion
2 cloves of garlic
100g leek
2 tbsp neutral oil
300g risotto rice
700ml vegetable broth
2 tbsp butter
200g planted.chicken Güggeli
Salt pepper
Optional: Vegan Parmesan

Products in this recipe

planted.chicken
herbs & lemon
Crowd
1
7,19 €
17,98 €per 1 kg
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7,19 €

Preparation

1
Peel and chop the onion and garlic, cut the leek into fine rings and the mushrooms into slices.
2
Heat 1 tablespoon of oil in a large pot, add the onions and sauté briefly. Add garlic, mushrooms and leek and sauté for 3 minutes. Stir in the risotto rice and fry until it is translucent, then add the vegetable stock and bring to the boil briefly.
3
Brush an oven dish with the butter, then carefully pour the contents of the pot into it and bake at 180°C for 40 minutes, stirring occasionally and stirring in a little more vegetable stock if necessary.
4
Clean the asparagus, rub it with olive oil and put it on a baking tray in the oven for the last 20 minutes.
5
Fry the planted.chicken with 1 tablespoon of oil in a pan over medium heat for 4 minutes until golden brown. Then add it to the risotto, season with salt and pepper to taste and distribute the asparagus over it.
6
Optionally serve with vegan parmesan.

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