planted.bundles
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Ingredients
For how many people?
2
300g
Mushrooms
200g
green asparagus
1
tsp olive oil
1
Onion
2
Garlic cloves
100g
Leeks
2
Tbsp. neutral oil
300g
Risotto rice
700ml
Vegetable broth
2
Tbsp butter
200g
planted.chicken Lemon & Herb
Salt
Pepper
Vegan Parmesan (Optional)
Products in this recipe
planted.chicken
Lemon & Herb
Preparation
1
Peel and chop the onion and garlic, cut the leek into fine rings and the mushrooms into slices.
2
Heat 1 tablespoon of oil in a large pot, add the onions and sauté briefly. Add the garlic, mushrooms and leeks and sauté for 3 minutes. Stir in the risotto rice and sauté until it is translucent, then add the vegetable stock and bring to the boil briefly.
3
Brush an oven dish with the butter, then carefully pour in the contents of the pot and bake at 180°C for 40 minutes, stirring occasionally and adding more vegetable stock if needed.
4
Clean the asparagus, rub with olive oil and place on a baking sheet with in the oven for the last 20 minutes.
5
Cook the planted.chicken with 1 tablespoon of oil in a frying pan over medium heat for 4 minutes until golden brown roast. Then add to the risotto, salt and pepper to taste and sprinkle with asparagus.
6
Optionally serve with vegan parmesan.
