Risotto recipe
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 2 oz grated Parmesan cheese
- 5 oz risotto rice
- 1 small onion
- 1 lb portobello mushrooms
- 0.99 clove garlic
- 1 bunch of green asparagus
- 3 tbsp GOYA® Unico Extra Virgin Olive Oil
- 2 cups vegetable stock
- 1 oz fresh parsley
- 0.25 cup white wine
- 1 lemon in juice
PREPARATION
1
First, snap the asparagus into pieces using your hands.
2
Then slice the mushrooms.
3
Heat a splash of Goya Único Extra Virgin Olive Oil in a skillet on a medium heat to sauté the asparagus and mushrooms for 2-3 minutes. Set aside.
4
Then chop the onion and garlic and add it to the oil left in the pan, and fry for a few minutes.
5
When the onion starts to become transparent, add the rice and stir to combine, before adding the wine and allowing it to be fully absorbed.
6
Then add the asparagus and mushrooms and stir.
7
Gradually add the vegetable stock while stirring the rice until it is at the right level of firmness.
8
When you see that the rice is cooked and has a creamy texture, remove it from the heat. Add the squeezed lemon juice and sprinkle the chopped parsley and grated Parmesan cheese on top before serving. Enjoy!
