Treat Mum to a little something special this Mother’s Day with this delicate and flavoursome risotto using only the finest spring vegetables.
Serve this alongside Enoki Mushroom Tempura for the added ‘wow’ factor.
Details
Servings
4 servings
Prep time
5 minutes
Cooking time
15 minutes
Dietary
Plant-Based / Vegan, Gluten-Free
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Ingredients
- Pinot Grigio Asparagus and Pea Risotto
500g Arborio Rice
1 tbsp Fresh Thyme Leaves
3 tbsp Chopped Onion
4 tbsp Olive Oil
2 tbsp Plant Based Butter (plus extra to serve)
1 Bay Leaf
375ml Pinot Grigio
200g Peas
150g Asparagus
Vegetable Stock
Salt and Pepper
Steamed Vegetables of your choice
- Enoki Mushroom Tempura
200g Enoki Mushrooms
75g Tempura Flour
100ml Ice Cold Sparkling Water
Salt to taste
Vegetable Oil for cooking
Method
- Pinot Grigio Asparagus and Pea Risotto
- Clean the asparagus and remove the woody part of the stem. Cut into small pieces keeping the tips aside and blend in a food processor.
- In a large saucepan add oil, butter, onion, thyme and bay leaf and cook for about 3 minutes stirring often to prevent burning.
- Add the rice and toast for 1 minute. Gradually pour in the stock which must be boiling hot.
- Keep the heat up and stir continuously until all the stock has been used up and the rice is nearly cooked.
- After 10 minutes of cooking add the blended asparagus and the peas and keep cooking until the rice is ready.
- Turn off the heat, stir in one more tbsp of butter and adjust seasoning.
- Add freshly ground black pepper and serve with steamed vegetables of your choice topped with a mushroom tempura.
- Enoki Mushroom Tempura
- For the Enoki Mushroom Tempura, whisk together the flour with the water and the salt and set aside.
- Cut off the bottom of the mushrooms and separate into small bunches.
- Dip the mushroom in the tempura batter and drop in boiling hot oil until golden.
- Place in a paper towel for the excess oil to drip off.
- Add salt if necessary.