Mushroom, Asparagus and Edamame Bean Risotto
Servings 4
Ingredients
- 1 tablespoon olive oil
- I small red onion peeled and finely chopped
- 1 clove of garlic peeled and crushed
- 300 g arborio or risotto rice
- 600-700 ml hot vegetable stock
- 100 g edamame beans defrosted if using frozen
- 100 g asparagus tips cut into 3cm lengths
- 50 g small chestnut mushrooms finely sliced, optional
- 100 g pack Castle MacLellan Oven Roasted Mushroom Pate
- Freshly ground black pepper
Instructions
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Heat oil in a large pan and fry gently until the onion is softened but not browned.
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Add the garlic and rice and stir well, then gradually add the hot stock a little at a time, stirring continuously.
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After about 10 minutes add the Edamame beans followed by the asparagus and mushrooms, if using.
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Stir in the mushroom pate and continue to gradually add the stock until a thick and creamy consistency is reached. This should take about 20 minutes.
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Season to taste with black pepper and serve straight away.
Recipe Notes
Tip: Vary the vegetables used according to season.
It is important to stir the risotto throughout as this helps to create the creamy
texture associated with risotto.