Mushroom, Asparagus and APETINA Risotto
Recipe 9 of 9
Serves 4
“…Some people think risotto is bland. Well, I think eating it without the tang of APETINA is like judging the Mona Lisa by its outlines alone. I'm crazy for it.”
Peter Fane-Saunders, Putney
Materials
- 1 large onion - peeled and chopped
- 2 tbsp. oil
- 200g/7oz chestnut mushrooms - wiped and sliced
- 100g/4oz asparagus tips
- 300g/ 11-12oz Arborio rice
- 750ml-1l/1½-2pts vegetable stock - hot
- 1 x 200g pack APETINA cubes
Method
- Heat oil in a large pan and gently sauté the onion until it is just tender, add the mushrooms and continue cooking, stirring all the while for a further 3-4 minutes. Cut the asparagus into half across their length and add the lower halves to the pan, cook for 3-4 minutes.
- Tip in the rice, stir well and cook for a couple of minutes, then gradually add the hot stock, a little at a time, allowing it to be absorbed before each addition and stirring all the while. Simmer until rice is tender, adding the asparagus tips and half the drained APETINA cubes just prior to the risotto being ready to allow them to heat through.
- Serve hot with a seasonal salad if desired.
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