Risotto recipe

Preparation time 40 min

Difficulty

Difficulty Easy

Contains gluten

Contains lactose

Recipe category:

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The secret of a good risotto is to achieve a creamy texture and to get the rice just right. With that as the starting point, there are a host of potential combinations: mushrooms and prawns, zucchini and leeks and (our favorite) portobello mushroom with green asparagus.

Ingredients

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2oz

grated Parmesan cheese

5oz

risotto rice

1

small onion

1lb

portobello mushrooms

1

clove garlic

1

bunch of green asparagus

3tbsp

Unico Extra Virgin Olive Oil

Unico Extra Virgin Olive Oil

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2cups

vegetable stock

1oz

fresh parsley

0.25cup

white wine

1

lemon

Instructions

Kitchen view

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!

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Kitchen view

Risotto recipe
Preparation time: 40 min \| Difficulty: Easy \| Contains gluten \| Contains lactose \| Not vegan \| Not vegetarian \| Number of diners: 4

Ingredients

2oz

grated Parmesan cheese

5oz

risotto rice

1

small onion

1lb

portobello mushrooms

1

clove garlic

1

bunch of green asparagus

3tbsp

Unico Extra Virgin Olive Oil

Unico Extra Virgin Olive Oil

View product

2cups

vegetable stock

1oz

fresh parsley

0.25cup

white wine

1

lemon

Instructions

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!

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